Enchilada Bake

 Although we mainly eat Whole Food Plant Based No Oil (WFPBNO) every now and then I succumb to my taste buds wanting something comforting like the old foods I used to eat. I will never consume animal products but I will purchase, on occasion, processed vegan foods. They are used in this dish. You could make Chuck's cheese sauce and use lentils, or crumbed soy curls instead of vegan crumbles to make this a WFPBNO recipe. And maybe in the future I will do that to show it can be just as delicious. However, I had the crumbles and vegan cheese shreds in the house and decided to use them. This dish is delicious but again it could be made WFPBNO and be just as tasty, I'm sure! This made 6-8 servings depending on how hungry you are. The leftovers heated well in the toaster oven or microwave. 

• 12 ounce package frozen ground beef style crumbles
• 1 packet taco seasoning
• 1/2 cup scallions, sliced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium vegetable broth
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 recipe of McDougall's Enchilada Sauce or 2 cans enchilada sauce
• 1 bag corn or flour tortillas
• 3 cups vegan cheddar shreds
• 1 4-ounce can green chiles
• 1 large hand full of tortilla chips, crumbled

Preheat oven to 375F. In a bowl, combine crumbles with taco seasoning. Set aside.

Heat 2 tablespoons water in a large skillet over medium heat; add scallions and cook 3 minutes.

Add flour and cook 1 minute. It will be thick and pasty.

Add stock; combine will with a whisk and cook about 1 minute.

Add beans; stir well and set aside.

To a large casserole dish add enough enchilada sauce to cover the bottom.

Place tortilla layer over the sauce; pour bean mixture on top. 

Add a third of the cheese and half of the chiles.

Add more enchilada sauce.

Top with another layer of tortillas.

Add seasoned crumbles.

Add half of the remaining cheese and the rest of the chiles and half of the remaining sauce.

End with another layer to tortillas.

The rest of the enchilada sauce and cheese.

I covered with parchment paper and then covered with foil. Add dish to a baking sheet incase it spills over. Bake for 30 minutes.

Remove foil.

Add a layer of crumbled tortialla chips.

Return to oven for 15 minutes.

I let it rest while I prepared my garnishes. I shredded iceburg lettuce, broke out the store bought salsa and guac, a little vegan sour cream and homemade quick jalapeno pickles.

This was amazing. It would be a great dish to serve company since it makes so much.

Enjoy!!