You can get this Mexican-inspired vegetarian enchilada casserole into the oven in just a few minutes, so it makes a great meal for a busy day. The kids will love this recipe too (just cut the amount of chilies in half to reduce the spice factor). This recipe could easily be made vegan by using a vegan soy cheese instead of regular cheese.
More Mexican-Inspired Vegetarian & Vegan Recipes
- 1 1/2 cups vegetarian ground beef substitute
- 1 packet taco seasoning
- 2 15-ounce cans enchilada sauce
- 15 to 18 soft tortillas
- 2 15-ounce cans pinto beans (drained)
- 2 cups cheese (grated)
- 1 4-ounce can green chilies (sliced)
- 1/3 cup black olives (sliced)
- Optional: 2 cups corn chips (crushed)
- Pre-heat the oven to 375 degrees.
- Combine the vegetarian meat crumbles with the taco seasoning and combine well.
- Lightly grease a baking pan. Spread about 3/4 cup enchilada sauce on the bottom of the baking pan. Next, place a layer of 5 or 6 corn tortillas on top of the sauce.
- Spread the beans, a layer of cheese and half of the chilies on top of the tortillas. On top of this, spread another generous layer of enchilada sauce, then more corn tortillas. Next, spread the mock meat and olives on top of the tortillas, more cheese and the rest of the chilies.
- Spoon another layer of sauce over this, and then the rest of the corn tortillas, then sauce and cheese.
- Cover the casserole with aluminum foil and bake for 30 minutes. Remove from the oven, top with the corn chips, and bake for 15 to 20 more minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||136 g|
|Saturated Fat||66 g|
|Unsaturated Fat||27 g|
|Dietary Fiber||73 g|