Saturday, October 13, 2012

Enchilada Bake

Ingredients:
  • 1 12-ounce bag Morningstar Farms burger crumbles
  • 1 packet taco seasoning
  • 2 tablespoons vegetable oil
  • ½ cup minced scallions
  • 2 tablespoons flour
  • 1 cup vegetable stock
  • 2 cans pinto beans, drained
  • 2 cans enchilada sauce
  • 12 corn tortillas
  • 1 bag shredded cheddar soy cheese
  • 1 4.5 ounce can diced green chilies
  • 1 bag Fritos, crushed

Directions:
  1. In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside. 
  2. Heat the oil in a skillet over medium heat. Add the scallions and cook about 3 minutes or until softened. 
  3. Stir in the flour and cook 1 minute. 
  4. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. 
  5. Add the pinto beans and set aside.
  6. Preheat the oven to 375 degrees.
  7. Spray a 9”x13” baking pan with oil. 
  8. Cover the bottom of the pan with a layer of the enchilada sauce. 
  9. Layer in 4 corn tortillas and all of the pinto bean mixture. Follow with part of the soy cheese and green chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles, more soy cheese, more green chilies, and more enchilada sauce. End with the remaining 4 tortillas, enchilada sauce, and soy cheese. 
  10. Cover with foil and bake for 30 minutes. 
  11. Remove the foil, top the entire casserole with crumbled Fritos, and bake another 10 to 15 minutes until bubbly and browned.

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