Vegan Enchilada Casserole

My family loves this recipe.  It is easy to make and take to potlucks.


Vegan Enchilada Casserole

1 can pinto beans
2 15 oz cans diced tomatoes
6 tortilla of your choice
1/2 package MorningStar imitation ground beef
Almond Cheese – shredded
Tomato Soup (look for non-dairy or make your own)

You make this mexican casserole like a lasagna. First pour a little of the tomato soup on bottom of 9 X 13 casserole dish. Layer 2 tortillas, 1/2 meat, 1/2 beans, 1/2 c grated cheese, and 3/4 portion of tomatoes. 2nd layer same as first. Then 3rd layer top with tortillas, soup, tomatoes and cheese. Bake in 350 degree oven for 30 minutes or until bubbly.

Since my other family members are omnivores, 3/4 of the casserole has regular cheese. The remaining 1/4 is all mine and made with the almond cheese.

*Suggested toppings:
Cashew Sour Cream
Avocado or Guacamole
Green Onion