Layered Enchilada Bake (Day 19/20)

Sorry that I haven’t been on the ball with posting every day this week.  I want to get back to posting discussions about vegan-related topics, but I’ve only had time for recipes lately.  I trust you’ll forgive me.

This recipe is incredibly easy and can be made as simple or elaborate as you want to make it.  I’ve given you the basic recipe that I like to make here, but of course you could add sliced avocado, tomato, or lettuce just before serving.  You could also mix in vegan sour cream, jalapeños, or green chilies with the layers.


2 cans of chili beans in sauce (you can choose from mild, medium, or hot.  I use Bush’s brand.)
1 can of enchilada sauce (again, choose your heat)
10 small corn tortillas
2-3 green onions, chopped (green and light green parts)
1 cup of shredded vegan cheddar cheese

Preheat the oven to 375.
Spray an 9×9″ baking dish with non-stick spray.  Tear half of the tortillas up into smaller pieces and place them in the bottom of the baking dish.  Pour one can of beans over the tortillas and then sprinkle with half of the cheese.  Repeat the layers again.  Pour the enchilada sauce over the top of everything and sprinkle with green onions.  Bake for about 30 minute or until the cheese is melted and everything is warmed through.


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