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12 oz. vegetarian burger crumbles 1 packet taco seasoning 2 15.5-oz. cans enchilada sauce 18 corn tortillas 2 15.5-oz. cans pinto beans, drained 2 green onions, chopped 2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com) 1 4.5-oz. can diced green chilies 2 cups Fritos corn chips, finely crushed • Preheat the oven to 375°F. • In a small bowl, combine the burger crumbles and taco seasoning and set aside. • Spray a 9-inch by 13-inch pan with oil. • In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes. • Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned. Makes 6 servings