Vegan Enchilada Pie

• 12
  
  ounces vegetarian ground beef (I use Morningstar crumbles)
  
• 1
  
  medium onion, chopped (1/2 cup)
  
• 10
  
  ounces red enchilada sauce (if you are vegan, either make your own, or purchase a vegan brand)
  
• ¹⁄₂
  
  cup frozen corn, thawed, drained
  
• 1
  
  (4 1/2 ounce) can chopped green chilies, drained
  
• 1
  
  cup pinto beans, drained (may sub black beans)
  
• 1
  
  teaspoon ground cumin
  
• 1
  
  teaspoon chili powder
  
• 4
  
  flour tortillas for burritos (from 11 oz package)
  
• ¹⁄₄
  
  cup shredded soy cheese (optional)
  

directions

• Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
• Add griller crumbles.
• Reserve 1/4 cup enchilada sauce; set aside.
• 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.
• 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.
• Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).
• Bake, uncovered, 30.
• Cool 5 minutes and serve.