Enchilada Bake

Got this recipe from a vegetarian starter kit from Mercy For Animals.  It was a big hit in my house.  My husband does not like vegan cheese, or regular cheese so we omitted the cheese from our version and it was exceptionally good.

Enchilada Bake


1 12 oz. bag vegan burger crumbles (I use Boca)
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 (Like I said, we omitted cheese entirely and it wasn't missed)
1 4.5 oz. can diced green chilies
1 bag Fritos, crushed


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.  Add the pinto beans and set aside.

Preheat the oven to 375.

Spray a 9"x13" 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.