Bean and Beef Enchilada Casserole

Mexican, Chinese, Thai, Japanese, Southern, you name it we love spicy, ethnic and regional foods. I found this recipe in the BHG magazine and made it vegan, very easy to do with just a change in a few ingredients. This came together quickly and was even better as a left over. Casserole and one pot wonders make dinner a snap! Don't forget to garnish with a side of  shredded lettuce, salsa, sour cream (Toffuti) and jalapenos.

• 1 package Tofu crumbles (whatever brand you prefer)
• 1/2 cup  onion, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 15-ounce can  pinto beans, drained and rinsed
• 1 4-ounce can  diced green chili peppers
• 8-ounces Toffuti sour cream
• 2 tablespoons  all-purpose flour
• 1/4 teaspoon  garlic powder
• 8 6-inch  corn tortillas
• 1 10-ounce  can enchilada sauce  
• 1 cup Daiya shredded cheddar cheese (4 ounces)

In a large skillet cook the onion, chili powder, and cumin until onion is tender. 

Stir pinto beans and undrained chili peppers and crumbles, stir well and set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary.  

Top with half of the meat mixture.

Then half of the sour cream mixture.

Then half of the enchilada sauce.

Repeat layers.

Cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. (sorry no pic)

Uncover; sprinkle with cheese and bake 5 minutes more or until cheese is melted. 

Serves 6-8. Enjoy