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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe revised from a version on . Feel free to top this off with a dollop of guacamole and some sliced black olives to make it extra special Ingredients:
12 ounces vegetarian ground beef (i use morningstar crumbles) |
1 medium onion, chopped (1/2 cup) |
10 ounces red enchilada sauce (if you are vegan, either make your own, or purchase a vegan brand) |
1/2 cup frozen corn, thawed, drained |
1 (4 1/2 ounce) can chopped green chilies, drained |
1 cup pinto beans, drained (may sub black beans) |
1 teaspoon ground cumin |
1 teaspoon chili powder |
4 flour tortillas for burritos (from 11 oz package) |
1/4 cup shredded soy cheese (optional) |
Directions:
1. Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
2. Add griller crumbles.
3. Reserve 1/4 cup enchilada sauce; set aside.
4. Add remaining enchilada sauce, corn and chiles to onion/ beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
5. Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans.
6. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).
7. Bake, uncovered, 30.
8. Cool 5 minutes and serve.
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