Enchilada Pie – Tex Mex Classic

This is a fun dish to prepare and it’s great for kids. It’s more Tex Mex, than true Mexican, but it’s tasty, hearty, healthy and painlessly vegan.

This can easily be prepared ahead of time and then popped into the oven when you are ready to eat. If it’s coming right out of the refrigerator, give it an extra 5 – 10 minutes in the oven.

Ingredients

2 cups of Boca Crumbles or similar.
3 Tbsp Vegetable Oil
1 medium Onion, chopped
2 cloves of Garlic, chopped
1 tsp Salt, omit if Taco Spice has salt.
3/4 cup Corn, frozen is fine.
2 Tbsp Taco Spice, or Chili Powder
1 15 oz can of diced Tomatoes
1 15 oz can of Pinto or Black Beans
Corn Tortillas
Daiya Cheddar shreds  
Black Olives – Optional

Preheat your oven to 375 and then add oil to a sauté pan. Add in onion, garlic, salt and sauté until translucent, then add corn. Sauté for 3-5 min.

Add Boca Crumbles and taco spice. Sauté until heated through. Add in tomatoes and beans and cook until slightly thickened. Remove from heat.

Add a layer of the mix to the bottom of an oven proof baking dish, and then layer on the corn tortillas, a bit of the cheese and continue layering until you reach the top.

Finish with additional cheese, cover with aluminum foil and bake for 30 minutes. Allow to rest for 10 minutes and serve.

Note: If you can not find fresh corn tortillas, you can substitute tortilla chips, but use unsalted chips.

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