- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 sweet onion, finely chopped
- 1 package Beyond Meat Feisty Crumbles
- 1 can vegetarian refried beans
- 8 flour tortillas
- 1 cup Daiya PepperJack shreds
- 3 cans enchilada sauce
- 1 tablespoon cumin
Heat oil in a skillet. Add garlic and onion, cook for 2-3 minutes.
Add crumbles and cook for 3-4 minutes. Stirring well.
Add cumin and a dash of salt and pepper.
Add refried beans and about 1/2 a can of enchilada sauce. Mix well. Remove from heat.
Coat the bottom of your casserole dish with a think layer of enchilada sauce.
Put 1/3 cup or so of crumble/bean mixture on an enchilada (off to one side) and roll up. Place seam side down on sauce.
Top with PepperJack cheese.
Bake at 350 for 30 minutes until hot and bubbly.
Serve with jalapeno, shredded lettuce, sour cream, etc.