Easy Vegetarian Chilaquiles (Enchilada Casserole)
"More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!"
- Ready In:
- 23mins
- Ingredients:
- 5
- Serves:
-
6-9
ingredients
- 12 corn tortillas
- 1 (19 ounce) can enchilada sauce
- 1 (15 ounce) can black beans (I use Goya Black Bean Soup)
- 1 (12 ounce) package vegetarian ground beef, substitute (Quorn, Morning Star or Boca)
- 4 -8 ounces cheddar cheese (or combination) or 4 -8 ounces monterey jack cheese, grated (or combination)
directions
- Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- Spread in bottom of 9x9" baking pan.
- Defrost vegetarian crumbles and heat with beans.
- Spread over layer of tortilla strips.
- Sprinkle half the cheese over the bean mix.
- Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- Serve with sour cream. Goes well with rice.
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Reviews
-
Thanks for this recipe! It was so easy to make and my whole family loved it. We will be having this often! : )
RECIPE SUBMITTED BY
I started learning vegetarian cooking from my mother when I was about five or six. She cooked for several restaurants over the years...every morning when I was getting ready for kindergarten, she would be in the kitchen making flour tortillas to fill up the spackle bucket on a chair next to the stove, for her boyfriend to take to the restaurant he ran. She would cook it on the comal (flat round cast iron griddle), then brown it over an open flame. I would wait for one that didn't just get bubbles, but puffed up perfectly all the way around, like a balloon, and it eat it with butter and honey!
My grandmother was a great cook too, and although she was not a vegetarian and she wouldn't even let me grate cheese, I learned just by watching and smelling while she cooked! We moved away when I was 8, so I didn't learn as much as I now wish I had, but she started every meal by smashing up fresh garlic & cumin seeds in a molcajete (mortar & pestle made of volcanic rock) and then frying it...it would go into rice, refried beans, chicken dishes, and is still one of my favorite smells in the whole world...
I am not a vegetarian now, but I didn't start cooking meat until I was about 21 or 22...so I'm still not great at cooking meat, and I'd rather make pot roast or stew than frying, grilling, or baking meat.
