Mexican

Vegan Enchilada Bake is for Dinner.

Vegan Enchilada Bake takes several minutes to prepare.

Vegan Enchilada Bake takes several minutes to cook.

Vegan Enchilada Bake makes 6 servings.

The ingredients for Vegan Enchilada Bake are:

1 bag of Morningstar Farms burger-style crumbles
1 packet taco seasoning
1/2 c finely chopped scallions
2 tbsp flour
1 c vegetable stock
2 cans black beans
2 cans enchilada sauce
1 bag flour non-hydrogenated flour tortillas
3 c Vegan Gourmet cheese (I used moneterey jack & cheddar), shredded
1 can green chilies
1 small back of Fritos, crushed

Here is how you make Vegan Enchilada Bake:

Preheat your oven to 375. Spray a 9x13 inch pan with cooking spray (I used vegetable oil spray). Heat a skillet over medium heat, and add the scallions, cook for 3 minutes. Add the flour and cook 1 minute more. While the scallions work, in a bowl, coat the veggie crumbles with taco seasoning. After the flour has cooked, stir in stock and beans. Stir for 1 minute, set aside. Cover the bottom of your pan with enchilada sauce. Place a layer of tortillas over the sauce. Pour the bean mixture over the top. Top that with 1/3 of the cheese and 1/2 the chilies. Add more enchilada sauce and another layer of tortillas. Add burger crumbles, 1/3 of the cheese, remaining chilies and enchilada sauce. Place the remaining tortillas over the casserole, enchilada sauce and then cheese to finish. Cover with foil and bake for 30 minutes. Remove the foil, and sprinkle the Fritos on top. Put it back in the oven for 15 minutes. Serves 6. (this re-heats in the toaster oven really well for leftovers)Number of Servings: 6Recipe submitted by SparkPeople user BREAFAWN.

The nutritional information for Vegan Enchilada Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 481.7

• Total Fat: 19.4 g
• Cholesterol: 0.0 mg
• Sodium: 905.2 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 11.2 g
• Protein: 18.7 g

Vegan Enchilada Bake is Mexican cuisine.

The dietary needs meet for Vegan Enchilada Bake is Vegan