Ingredients:
1 lb. Ground Soy Beef ( will post recipe soon)
1/2 chopped white onion
1 package of sliced Mushrooms or Portabella’s
1 Avacado
1 tbsp Cojita Cheese
1 can Red Enchilada Sauce
1 package of Corn Tortilla’s
1 bag Shredded Cheddar Cheese
1 can refried beans (Pinto/black)
1 small diced green chilies
1 can of corn or fresh ear of corn
1 bunch green onions
1-2 tsp of taco seasoning
Refried Black/ Pinto beans recipe:
Wash and drain Black Beans. Place in a pot with water and add a pinch of salt and 1 tsp of olive oil, boil for about 2 minutes. Remove the beans from range, wash and place in blender adding about 2 tsp of taco seasoning.
Pre-heat oven to 400 F. Cook the beef in a skillet over MED-HIGH heat adding chopped onions, corn, diced chilies and sliced mushrooms. Just slightly brown the vegetables, since they will cook in the oven and you want them to still be slightly al dente.
Once this is done, set the mixture to the side. Lightly butter your baking pan you will be cooking the enchilada’s in. Place one corn tortilla on the bottom of the pan and spread the re fried beans on top. Now, add some of the soy beef mushroom mixture on top of the beans (1/4), then Spoon the enchilada sauce on top of the mixture (2 Tbsp) and sprinkle about 4 Tbsp of cheese. Repeat the above steps until you have your desired stack. Then add remainder of enchilada sauce and cheese and garnish with chilies. Cover the stack with aluminum foil. Bake at 400 F for 20-30 minutes or until the filling is hot.
Garnish with diced Avocado’s, green onions and Cojita cheese.
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