More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!

Ingredients

6 serv.

corn tortillas↗12
(19 ounce) can enchilada sauce↗1
(15 ounce) can black beans (I use Goya Black Bean Soup)↗1
(12 ounce) package vegetarian ground beef, substitute (Quorn, Morning Star or Boca)↗1
ounces cheddar cheese (or combination) or 4 -8 ounces monterey jack cheese, grated (or combination)↗4 -8

Step-by-step instructions

1
Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
2
Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
3
Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
4
Spread in bottom of 9x9" baking pan.
5
Defrost vegetarian crumbles and heat with beans.
6
Spread over layer of tortilla strips.
7
Sprinkle half the cheese over the bean mix.
8
Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
9
Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
10
Serve with sour cream. Goes well with rice.

Source: food.com

Original recipe ↗

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