1. Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft. 2. Add griller crumbles. 3. Reserve 1/4 cup enchilada sauce; set aside. 4. Add remaining enchilada sauce, corn and chiles to onion/"beef" mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes. 5. Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans. 6. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional). 7. Bake, uncovered, 30. 8. Cool 5 minutes and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
