Accompanied story, “Livin’ La Vida Vegan,” published 6-7-2012
1 bag soy crumbles
About 18 small corn tortillas
3 tablespoons canola oil
1/2 large onion diced
2 cloves garlic minced
1 green pepper diced
1 stick celery diced
1 zucchini diced
1 can pinto beans, drained and rinsed
1 can sliced black olives, drained and rinsed
1 tablespoon cumin
1 tablespoon ancho chili powder
1/2 tablespoon dried cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
Dash of cayenne
Salt and pepper to taste
1 tomato, diced
1 can of diced green chiles
1/2 avocado, diced
1 can enchilada sauce (red works well)
2 cups shredded soy pepper jack cheese
1 bag of Fritos, about two cups crushed, set aside in a bowl
Preheat oven to 375 degrees. Oil a casserole dish. I used one size down from 9-by-13 inches. Warm a large skillet with the oil. Add onion, garlic and pepper. Saute for about four minutes.
Add the remaining ingredients up to the tomato (save that for topping). Cook for about 10 minutes.
For the casserole, layer of red sauce, six tortillas, then veggie mixture, then a half cup of cheese; repeat. In between layers, spread some of the green chilies around. End with a layer of tortillas, spreading some sauce on top, crumbled cheese and olives spread over the top. Bake uncovered for about 18 minutes.
Remove from oven and add crushed Fritos. Bake another 10 minutes.
I served mine with sliced avocado and diced tomato and my favorite, a dollop of Tofutti sour cream.
