Vegetarian Enchilada Casserole

  1. Preheat oven to 375.
  2. Saute' oniions in the oil and set aside.
  3. Put the crumbles in a bowl.
  4. Add beans, onions, green chilies, half the cheese, all the seasonings and the salsa.
  5. Mix well.
  6. Spread 2 c of the tomato sauce/crushed tomato mixture in the bottom of a 9x13 pan that has been sprayed with non-stick spray.
  7. Lay the tortillas on top of that, cutting one to fit around edges if needed.
  8. Just make sure the whole bottom os covered.
  9. Pour bean mixture over to completely cover tortillas.
  10. Top with another layer of tortillas making sure to cover the sides as well.
  11. Bake at 375 covered until hot and bubbly (about 20 minutes).
  12. The last 5-10 minutes of cooking, add the remaining cheese to top and bake uncovered until cheese is well melted and the casserole is bubbly.
  13. Let stand for 5 minutes before serving.
  14. Garnish top with sliced green onions and sour cream.
  15. Can also put another dollop of salsa on if you feel like it.

pinto beans, onion, olive oil, cheese, tomato sauce, tomatoes, green chilies, chili powder, garlic, onion powder, nutritional yeast, whole wheat tortillas, veggie burger, salsa

Taken from www.food.com/recipe/vegetarian-enchilada-casserole-382887 (may not work)

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