This dish is for when you want a tacos or a burrito but kinda don't want to eat messy. It would be perfect for a party, everybody could add whatever toppings they wanted and have chips and salsa on the side! These delicious layers of seasoned beef-less grounds, fluffy re-fried beans and cheesy goodness will even impress meat eaters.
You could also make it gluten free by using gluten free corn tortillas and gluten free enchilada sauce!
Ingredients:
1 bottle of enchilada sauce (i used Trader Joe's brand)
4 large tortillas
1 bag of vegan cheese shreds
Re-fried Beans:
3 cans of re-fried beans (lard free)
2 tbs of jarred jalapeño brine
1 tsp of cumin
''Beefy'' Ground filling:
1 bag of beef-less grounds (i like Gardein)
1 small onion, diced
1 can of diced tomato
1 tbs taco seasoning or 1 tsp each of ground cumin, garlic powder, chili lime seasoning or chili powder and salt.
1 tbs of oil
This can also be used for taco filling.
Optional: Vegan sour cream, salsa, black olives and shredded lettuce for topping.
Preheat oven to 350
1. Saute onions in oil, add frozen grounds and cook until browned. Add canned tomato and taco seasoning. Set aside.
2. Heat 2 cans of re-fried beans, add jalapeno brine and cumin. Set aside.
3. Cover a large baking sheet with aluminum foil and brush with vegetable oil to prevent sticking. Put down on of the large tortillas, spread some re-fried beans, grounds and then some of the cheese shreds (save most of it for the top). Repeat until you're out of beans and grounds, i got about four layers including the top layer.
4. When you add the final tortilla, cover with enchilada sauce and cheese shreds.
5. bake for 15-20 minutes until the ends are crispy and the cheese is melted. Remove from oven and let set for 5-10 minutes so it's easier to cut.
6. Serve! Top with vegan sour cream, salsa and lettuce, i also like to eat this with pico de gallo and Spanish rice.