Enchilada Bake

I am sad to say that I got this recipe from a PETA magazine. I hate PETA (although I used to be a member way back, when they saved animals), but my husband picked up the free magazine near the train station and said it had recipes in it. I made this one last week, and my whole family loved it! I did leave out the green chiles. The can said “mild” but I took one bite and decided no way. WAY too spicy. This was easy to make and was surprisingly really good! Maybe PETA should concentrate on recipes instead of killing animals! *Stepping off my soapbox…

rating: 9

Enchilada Bake

serves 6


12 oz. vegetarian burger crumbles
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded
1 4.5-oz. can diced green chilies (I omitted)
2 cups Fritos corn chips, finely crushed


Preheat the oven to 375°F.
In a small bowl, combine the burger crumbles and taco seasoning and set aside.
Spray a 9-inch by 13-inch pan with oil.
In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.


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