Friday, March 4, 2011

Enchilada Bake

This recipe is amazing. My 12 year old had 3 servings in one night. He ate more for dinner the next day and for lunch the day after that. He said, "I just can't get enough of this mom!".

It's from the Vegetarian Starter Kit.

What you need:

1 12oz bag Morningstar Farms brand "burger" crumbles (I used Boca's brand)
1 pkt. taco seasoning
2 Tbsp. vegetable oil
1/2 cup minced scallions
2 Tbsp. all-purpose flour
1 cup vegetable stock
2 cans pinto beans, drained
2 cans enchilada sauce
12 corn tortillas
1 bag shredded cheddar soy cheese (I used Follow Your Heart brand and shredded it myself)
1 4.5-oz. can diced green chilies
1 bag Fritos, crushed (I used reduced sodium)

What to do:

In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.

Heat the oil in a skillet over medium heat. Add the scallions and cook for 3 minutes, or until softened. Stir in the flour and cook for 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and set aside.

Preheat the oven to 375 F

Spray a 9x13-inch baking pan with oil. Cover the bottom of the pan with a layer of the enchilada sauce. Layer 4 corn tortillas and the pinto bean mixture on top. Follow with part of the soy cheese and half of the green chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles mixture, more soy cheese, the rest of the green chilies, and more enchilada sauce. End with the remaining tortillas, enchilada sauce, and soy cheese.

Cover with foil and bake 30 minutes. Remove the foil, top with the Fritos, and bake another 10 to 15 minutes, or until bubbly and browned.


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