Enchilada Bake

2.5 (20 reviews)




Enchilada Bake



  • 12 oz. vegan 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
  • 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

Rated 2.5/5 based on 20 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind