A healthy vegan enchilada recipe that is perfect for any time of the year and any occasion. Great for parties, weeknight dinners and even meal prep for the week. This recipe is easy to make, free of oil & gluten, and just so dang good!
Veggie Type: Vegan
1 12-oz. bag Morningstar Farms or other vegan burger crumbles
1 pakcet taco seasoning
2 tablespoons vegetable oil
1/2 cup minced scallions
2 tablespoons 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
1 4.5-oz. can diced green chiles
1 bag Fritos, crushed
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. Stir in the flour and cook 1 minutes. Add the stock and cook, stirring, to achieve a smooth consistencey, about 1 minute longer. Add the pinto beans and set aside.
3. Preah the oven to 375 F.
4. Spray a 9-by-13-inch baking pan with oil. Cover the bottom of the pan with a layer of enchilada sauce. Layer in 4 corn tortillas and all of the pinto bean mixture. Follow with part of the soy cheese and green chiles, and more enchilada sauce. End with the remaining 4 tortillas, enchilada sauce, and soy cheese. Cover with foil and bake for 30 minutes. Remove the foil, top the entire casserole with crumbles Fritos, and bake another 10 to 15 minutes, until bubbly and browned.