Bean and Beef Enchilada Casserole

Photo: Gloria Parker Kersh

Ingredients

1 package Tofu crumbles (whatever brand you prefer)

1/2 cup onion, chopped

1 teaspoon chili powder

1/2 teaspoon ground cumin

15 ounce can pinto beans, drained and rinsed

4 ounce can diced green chili peppers

8 ounces Toffuti sour cream

2 tablespoons all-purpose flour

1/4 teaspoon garlic powder

8 6s inch corn tortillas

10 ounce can enchilada sauce

1 cup Daiya shredded cheddar cheese (4 ounces)

Preparation

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 d ish, 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.

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

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About

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. (head over to my blog for step-by-step photos)