Bean and Beef Enchilada Casserole
By: Gloria Parker Kersh
Published: Thursday, June 2, 2011 - 10:29am

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

1 In a large skillet cook the onion, chili powder, and cumin until onion is tender. 2 Stir pinto beans and undrained chili peppers and crumbles, stir well and set aside. 3 In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside. 4 Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. 5 Top with half of the meat mixture. 6 Then half of the sour cream mixture. 7 Then half of the enchilada sauce. 8 Repeat layers. 9 Cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. 10 Uncover; sprinkle with cheese and bake 5 minutes more or until cheese is melted.

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)