Vegan Enchilada Bake

This yummy recipe comes from the kitchen files of TV game show host, Bob Barker.

Bob Barker's Vegan Enchilada Bake

• 12 oz. frozen vegan burger-style crumbles (Morningstar brand works great)
• 1 packet taco seasoning
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped scallions
• 2 tablespoons all-purpose flour
• 1 cup vegetable stock
• 2 cans black or pinto beans, rinsed
• 2 cans enchilada sauce
• 1 bag corn or flour tortillas
• 3 cups vegan cheddar cheese, shredded
• One 4-ounce can green chiles
• 1 small bag of Fritos, crushed

- Preheat oven to 375 degrees; spray 9x13" baking pan with Pam.

- In a bowl, coat crumbles with seasoning

- Heat oil in skillet over medium heat; add scallions; cook 3 minutes. Stir in flour; cook 1 minute.

- Add stock; stir one minute.

- Stir in beans; set aside.

- Cover bottom of pan with enchilada sauce.

- Place one tortilla layer over sauce; pour bean mixture on top.

- Follow with a third of cheese and half the chiles.

- Add more enchilada sauce and another tortilla layer.

- Add burger crumbles, more cheese, the remaining chiles, and enchilada sauce.

- End with the remaining tortillas, enchilada sauce, and cheese.

- Cover with foil; bake 30 minutes.

- Remove foil; sprinkle Fritos on top.

- Pop back in over for 15 minutes.

*Serve with vegan sour cream.

**Enchilada bake reheats in toaster oven in a snap.

***Enjoy!