Enchilada Casserole

Last night was Mexican night, therefore I decided to make an enchilada casserole. .…woohoo. I haven’t made enchiladas since I became a vegan back in February. Last week I was over at Veggie Cookie and Jessica had made Enchiladas. That got me to wanting them even more. I started searching for a recipe, but never really found one that I just loved. I found a recipe that I thought I could work with and totally re worked it to my liking. Oh, I have to tell you that Tony (omnivore husband) really enjoyed his vegan supper last night…that’s right he ate it up! :o) He added salsa to the top of his where I added some "toffuti better than sour cream" to mine. There is one change that I will make to the recipe when I make it again. I used half a packet of taco seasoning, but the next time I will use a full packet. Tony and I both thought it needed a little more seasoning. I think a full packet of taco seasoning will do the trick

1 (15 ounce) can pinto beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chili peppers
½ packet taco seasoning (next time I will use 1 full packet)
2 cups prepared TVP (textured vegetable protein)
9-10 corn tortillas
1 (19 ounce) enchilada sauce
8 ounces vegan cheddar cheese
Olive oil for sauteing

Preheat oven to 350 and spray baking dish with cooking spray.
Preheat a non stick skillet with olive oil and saute the onions for about 5 minutes, then add the garlic and chili peppers and saute for another 5 minutes.
In a medium bowl, combine the beans, prepared TVP, the onion, garlic and chili peppers.
Pour some of the enchilada sauce in a plate and dip three tortillas in the enchilada sauce and place them in the baking dish. Be sure to cover the bottom of the dish as well as you can. Place half the bean mixture on top of the tortillas and then repeat. Place a layer of dipped tortillas on top and then pour the remaining sauce over it. Sprinkle with shredded cheese. Cover and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

I also made some fresh guacamole to top of the small salad. I had some left over basmati rice, so I warmed that up to complete the meal. A Mexican dish has to have rice...right?.

~Peace~