Though I had heard that Bob Barker is a vegetarian, Esquire magazine proclaimed that he is in fact a vegan. This vegan enchilada bake recipe is reportedly one of his personal favorites.
Special Diet Notes: Vegan Enchilada Bake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 12 oz frozen vegan burger-style crumbles (Morningstar Farms' work well)
- 1 packet taco seasoning
- 2 tablespoons vegetable oil
- ½ cup finely chopped scallions
- 2 tablespoons all-purpose flour
- 1 cup low-sodium vegetable stock
- 2 cans black or pinto beans, rinsed
- 2 cans enchilada sauce
- 1 bag corn or flour tortillas
- 3 cups vegan cheddar cheese, shredded
- One 4-ounce can green chiles
- 1 small bag of Fritos, crushed
- Preheat oven to 375 degrees; spray a 9-by-13-inch baking pan with Pam.
- In a bowl, coat crumbles with seasoning.
- Heat oil in a skillet over medium heat; add scallions; cook 3 minutes. Stir in flour; cook 1 minute.
- Add stock; stir 1 minute.
- Stir in beans; set aside.
- Cover bottom of pan with enchilada sauce.
- Place one tortilla layer over sauce; pour bean mixture on top.
- Follow with a third of the cheese and half the chiles.
- Add more enchilada sauce and another tortilla layer.
- Add burger crumbles, more cheese, the remaining chiles, and enchilada sauce.
- End with the remaining tortillas, enchilada sauce, and cheese.
- Cover with foil; bake 30 minutes.
- Remove foil; sprinkle Fritos on top.
- Pop back in the oven for 15 minutes.
- Serve with vegan sour cream. Reheats in the toaster oven really well.