Vegetarian Enchilada Casserole

Ingredients:

• 4 cups pinto beans cooked or yu can use the canned kind drained and rinsed
• 1 medium onion chopped
• 1 tablespoon olive oil
• 2 cups cheese grated I use the Mexican blend
• 1 15 ounce can tomato sauce
• 1 15 ounce can can crushed tomatoes if you can't find the 15 oz can just use about 1 1/2 c from the 28 oz can
• 1 7 ounce can diced green chilies I use mild but you use whatever heat you like
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon nutritional yeast flakes
• 12 whole wheat tortillas burrito size I used the smaller taco size and they were corn tortillas
• 1 cup veggie burger crumbles the vegetarian burger You can also use the Boca Crumbles if you prefer those Or you can use the
• 1 1/2 cups salsa use your favorite

Steps:

• Preheat oven to 375
• Saute oniions in the oil and set aside
• Put the crumbles in a bowl
• Add beans
• onions
• green chilies
• half the cheese
• all the seasonings and the salsa
• Mix well
• Spread 2 c of the tomato sauce/crushed tomato mixture in the bottom of a 9x13 pan that has been sprayed with non-stick spray
• Lay the tortillas on top of that
• cutting one to fit around edges if needed Just make sure the whole bottom os covered
• Pour bean mixture over to completely cover tortillas
• Top with another layer of tortillas making sure to cover the sides as well
• Bake at 375 covered until hot and bubbly about 20 minutes
• The last 5-10 minutes of cooking
• add the remaining cheese to top and bake uncovered until cheese is well melted and the casserole is bubbly
• Let stand for 5 minutes before serving
• Garnish top with sliced green onions and sour cream Can also put another dollop of salsa on if you feel like it