VEGAN ENCHILADA PIE

Vegan Enchilada Pie image

Provided by januarybride

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

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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)

Steps:

Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
Add griller crumbles.
Reserve 1/4 cup enchilada sauce; set aside.
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.
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.
Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).
Bake, uncovered, 30.
Cool 5 minutes and serve.

Nutrition Facts : Calories 211.2, Fat 7.8, SaturatedFat 3.1, Cholesterol 35.1, Sodium 459.5, Carbohydrate 21.2, Fiber 4.8, Sugar 5.2, Protein 15.9