Here’s a simple vegan Mexican dinner that the whole family is sure to love.
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- 2 tsp vegetable oil
- 12 oz hamburger crumbles (meatless)
- 1 C yellow onions (chopped)
- 1 C bell pepper (green) (chopped)
- 2 garlic cloves (minced)
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 C water
- 1/4 tsp black pepper
- 30 oz enchilada sauce (red)
- 30 oz pinto beans (rinsed and drained)
- 18 corn tortillas
- 4 green onions (sliced)
- 2 C cheddar cheese (soy) (shredded)
- 6 oz green chiles (diced)
- 4 oz black olives (sliced)
In a large pan, saute the crumbles, onion, bell pepper, and garlic in the oil over medium heat until the onions are tender, approximately 20 minutes. Add the chili powder, cumin, black pepper, and water; cook over low heat for 10 minutes.
Coat the bottom of a 13 x 9-inch casserole dish (greased) with 1/3 of the enchilada sauce. Add 1/3 of the corn tortillas, 1/3 of the meatless crumble mixture, and 1/3 each of the beans, onion, cheese, and green chiles.
Repeat twice, and sprinkle the top with the black olives. Cover and bake at 375 degrees for approximately 60 minutes or until heated through, the cheese is melted and the sauce is bubbly.
If desired, serve with sour cream, salsa, or other toppings.
You can substitute flour tortillas for the corn tortillas.
Cover and refrigerate for up to one week, or freeze for up to six months.
© Mainly Vegan LLC