Vegan Recipes

Enchilada Bake

18 corn tortillas
350g crumbled vegetarian burger
2 medium cans enchilada sauce
2 medium cans drained pinto beans
2 chopped green onions
2 cups grated vegan cheddar cheese
½ cup diced green chillies
1 packet taco seasoning
2 cups finely crushed corn tortilla chips
1 Tbsp vegetable oil
Salt and pepper to taste
Optional hot chilli sauce

• Combine the burger crumbs in a small bowl and taco seasoning and set aside.
• Coat a medium-sized casserole dish with vegetable oil.
• In the casserole dish, spread some of the enchilada sauce. Then in layers, add 6 corn tortillas, all the pinto beans, ½ the green onions, 1/3 of the grated cheese, ½ the green chillies, more enchilada sauce, 6 more tortillas, all seasoned vegetarian burger crumbs, another 1/3 of the grated cheese, ½ the green chilies, more enchilada sauce, the last 6 tortillas, more enchilada sauce, and the final 1/3 of the grated cheese. Cover with foil and bake for 30 minutes in a oven preheated to 190°C.
• Remove the foil, top the entire dish with the tortilla chips, and bake for another 15 to 30 minutes or until bubbly and brown.

Serves 6 people


Recipe supplied by Jane Tindell, Cape Town, South Africa