While being a vegetarian certainly has it’s limits in regards to eating different types of food, today, it is becoming easier and easier to branch out into different culinary venues while maintaining the healthy lifestyle you’ve chosen. This is a great recipe for an Enchilada Bake that was recommended to me by a good friend of mine.

In a bowl, mix 1 12-oz bag of Morningstar Farms’ brand “burger” crumbles (or your favorite kind…I also like Tofu Crumbles, myself) the burger crumbles and 1 packet of taco seasoning together and toss them to coat, setting them off to the side. Heat 2 tablespoons of vegetable oil or grapeseed (NOT olive oil…cold pressed olive oil becomes toxic when heated…a little-known fact) in a skillet over medium heat and add ½ cup minced scallions, cooking them for 3 minutes, or until they’re softened. Stir in 2 tablespoons of all-purpose flour and cook for an additional minute. Add 1 cup of vegetable stock and cook, stirring to achieve a smooth constancy for approximately 1 minute. Drain 2 cans of pinto beans and add them to the mixture and set it aside. Preheat your oven to 375F and spray a 9×13 inch-baking pan with vegetable or grapeseed oil. Pour 1 can of enchilada sauce to cover the bottom of the pan and layer 4 corn tortillas and the pinto bean mixture on top. Spread a layer of shredded cheddar soy cheese and ½ a 4.5 oz can of diced green chilies and ½ of another can of enchilada sauce. Add the “burger” and taco seasoning mixture and then cover with more cheddar soy cheese, 8 tortillas, and ½ a can of enchilada sauce, and the rest of your bag of cheddar soy cheese. Cover with foil and bake for 30 minutes. Remove the foil and top with 1 bag of crushed Fritos. Bake for another 10 to 15 minutes, or until bubbly and browned. This dish serves up to 9 people.

Your Shopping List Includes:

• 1 12-oz bag Morningstar Farms brand “burger” crumbles (or your favorite brand)
• 1 packet taco seasoning
• 2 tablespoons vegetable (or grapeseed) oil
• ½ cup minced scallions
• 2 tablespoons all-purpose flour
• 1 cup vegetable stock
• 2 cans pinto beans, drained
• 2 cans enchilada sauce
• 12 corn tortillas
• 1 bag shredded cheddar soy cheese
• 1 4.5 oz can diced green chilies
• 1 bag Fritos, crushed
• Tin foil