Bean And Beef Enchilada Casserole

• 1 package crumbles Tofu, whatever brand you prefer
• 1/2 cup onions chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 15 ounces pinto beans drained and rinsed
• 4 ounces green chilies can diced
• 8 ounces sour cream Toffuti
• 2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 8 corn tortillas 6s inch
• 10 ounces enchilada sauce
• 1 cup daiya cheddar shreds 4 ounces

1. In a large skillet cook the onion, chili powder, and cumin until onion is tender.
2. Stir pinto beans and undrained chili peppers and crumbles, stir well and set aside.
3. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
4. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary.
5. Top with half of the meat mixture.
6. Then half of the sour cream mixture.
7. Then half of the enchilada sauce.
8. Repeat layers.
9. Cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly.
10. Uncover; sprinkle with cheese and bake 5 minutes more or until cheese is melted.

crumbles, onions, chili powder, ground cumin, pinto beans, green chilies, sour cream, flour, garlic, corn tortillas, enchilada sauce, cheddar shreds

Taken from www.yummly.com/recipe/Bean-and-Beef-Enchilada-Casserole-1647777 (may not work)