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Enchilada Bake

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 Daiya or 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

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      • Lucy says:

        So what if you’re deathly allergic to soy? Most of these recipes call for soy-based meat substitutes.

      • Morgan says:

        Organic TVP granules make a great less expensive and safer substitute for veggie crumbles. It is textured vegetable protein and can be purchased as a dry shelf staple item and sold in bulk in a lot of places. You add water to it and your seasonings that you would put in taco meat and it makes a vegan alternative to traditional taco meat. I have served it to unsuspecting meat eaters for years and never had an issues. I plan on making this over the weekend. It sounds great.

      • beatsthealternative says:

        I like the canned version. I don’t have the time to “Swiss Family Robinson” everything, and at least the fuzzy animals were left out of the equation. Good work PETA

      • Lisa Barrett says:

        My family enjoyed this recipe. I used low sodium beans and taco seasoning and Daiya cheddar. I served this with fresh guacamole and sliced black olives. Looking forward to having leftovers for lunch today. This recipe says 6 servings but I would say there are 8-10 large servings. When I make this again I will leave out the burger crumbles or use tempeh due to personal preferences.

      • Cheryl says:

        Blech. When a recipe mentions an actual brand name you know how it is being funded. Meh. I came here looking for vegan recipes, not synthetic sludge from a can that corporate america calls food. Yes that may sound harsh but it’s not like anyone from PETA will actually read this and offer recipes from real whole actual foods that are comprised of one ingredient foods like corn. or corn and salt. not freaking fritos.

      • morgibaby says:

        Great Recipe! Most of my non-vegan family loved it and so did my neighbor and her kids. Found out recently I’m allergic to dairy and eggs and that started my re-education of nutrition and a move to vegan eating. I prefer a whole foods, plant based, tons of veggie diet but this was a good “comfort/convenience” food recipe or good for those just giving up meat and need a great replacement. Definately read lables as several meatless products do contain egg or dairy. :)

      • Chrystal says:

        Morningstar also admits to using GMOs in their food. Perhaps using another brand of crumbles or use beans only.

      • Annie says:

        A few things weren’t clear, which I’ll mention here in case it helps others: Should vegetarian crumbles be frozen, thawed, or prepped according to Taco Seasoning instructions? (I used them frozen.) The corn tortillas are the small size. The recipe instructions say “a handful of green onion,” which didn’t indicate if this was all or only some of the two that were chopped. (I put them all in at that point.) Also, there are four instances of the enchilada sauce, so I put in 1/4 can each time. Took 60 minutes in my oven. The serving size is large. This is a tasty recipe!

      • shelley says:

        Sign me up

      • Isabel says:

        I was expecting a more friendly recipe, but everything is processed and canned. My alternative to make this recipe more healthy is replace the vegetarian burger crumbles with potato. A homemade enchilada salsa is easy to do: green tomatoes and green chili and onion in the blender with some salt and water for green enchiladas. Cooking the beans yourself is a good idea too, best flavor, less salt.

      • Vickie says:

        Be sure and read the labels. Morningstar includes dairy in most of their crumbles: egg whites.

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