1 12-oz. bag Morningstar Farms burger crumbles
(or your favorite brand)
1 packet taco seasoning
2 Tbsp. vegetable oil
1/2 cup minced scallions
2 Tbsp. 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 chilies
1 bag Fritos, crushed
Makes 9 servings.
In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.
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 minute. Add the stock and cook, stirring, to achieve a smooth consistency,
about 1 minute longer. Add the pinto beans and set aside.
Preheat the oven to 375° F.
Spray a 9-inch-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 chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles mixture, more soy
cheese, more green chilies, 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 crumbled Fritos, and bake another 10 to 15 minutes, until bubbly and browned.
(or your favorite brand)
1 packet taco seasoning
2 Tbsp. vegetable oil
1/2 cup minced scallions
2 Tbsp. 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 chilies
1 bag Fritos, crushed
Makes 9 servings.
In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.
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 minute. Add the stock and cook, stirring, to achieve a smooth consistency,
about 1 minute longer. Add the pinto beans and set aside.
Preheat the oven to 375° F.
Spray a 9-inch-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 chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles mixture, more soy
cheese, more green chilies, 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 crumbled Fritos, and bake another 10 to 15 minutes, until bubbly and browned.
