Vegetarian Enchilada Bake

My hubby and I love Mexican food. It’s next to impossible to have the real thing and still be vegan, but I’ve worked at coming up with a recipe that meets the occasional “I want Mexican dinner” craving. If I get that bumper crop of tomatoes this year, I’ll be making lots of fresh salsa to make this even yummier.

I’m honestly not certain where this particular recipe came from. If I’ve “borrowed” it from somewhere, please speak up so I can offer the proper credit, ok?

120z burger crumbles; 1pkt taco seasoning; 2 15oz cans enchilada sauce; 18 corn tortillas (recipe to make your own below); 2 15-oz cans pinto beans, drained; 2 green onions, chopped; 2 cups vegan cheddar cheese, shredded; 1 14oz can diced green chilies; 2 cups corn chips, crushed

Preheat oven to 375. In small bowl mix burger crumbles and taco seasoning.

Coat 9×13 pan with oil

In layers, spread enchilada sauce, 6 tortillas, 2 cans pinto beans, handful of green onion, 1/3 of shredded “cheese”, half the can of green chilies, more enchilada sauce, 6 more tortillas, all the crumbles, 1/3 of the cheese, remaining chilies, more enchilada sauce, final 6 tortillas, more sauce and the remainder of the cheese. Cover in foil and bake 30 minutes.

Remove foil, top with crushed chips, bake another 15-30 minutes until bubbly and browned.

Tortillas

3 cups flour; 2 tsp baking powder; 1tsp salt; 4-6 tsp “butter”; ~1 1/4 cups water

Mix dry ingredients together. Add “butter” and a little warm water at a time until dough is soft, not sticky. Divide into 12 small rolls. Roll out on floured surface until roughly 8″ round.

Heat skillet over medium-high heat. Cook each side of each tortilla for a few seconds, then flip. They will have little brown speckles over them when they are done.

Spanish Rice

This rounds out the meal some if you have a bigger family or are expecting company.

2tbsp veggie oil; 1 cup rice (uncooked); 1 medium onion, chopped; 2 1/2 cups water; 1 1/2 tsp salt; 3/4 tsp chili powder; 8 oz tomato sauce.

Sautee rice and onion in oil for 5 minutes in pot or deep skillet. Stir in remaining ingredients. Boil, reduce heat, cover/simmer for 30 minutes. Serve.