vegetarian enchilada casserole

VEGETARIAN ENCHILADA CASSEROLE

INGREDIENTS

• 1 haas avocado, sliced into strips
• 1/2 bag frozen vegetarian chicken tenders (Quorn brand is amazing)
• 1 can fat-free refried beans with mild green chiles
• 1 can diced tomatoes with adobo seasoning
• taco seasoning
• part-skim mozarella, shredded
• sharp cheddar, shredded
• pickled jalapeno peppers, sliced
• flour tortillas
• low-fat sour cream
• salsa

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Heat up the frozen veggie chicken in a pan with taco seasoning.
3. Mix the refried beans and diced tomatoes. Mix the two kinds of cheese.
4. Spray the bottom of a casserole dish with cooking oil and then cover with a layer of tortillas.
5. Add the bean/tomato mixture, then the cheese mixture. Sprinkly jalapeno slices and avocado over the top.
6. Add another layer of tortillas and repeat until the casserole dish is full or you run out of ingredients.
7. Cover the top with cheese and a few shakes of chili powder.
8. Bake for about 25-35 minutes. Serve with fat-free sour cream and salsa.

VERDICT:

Tasty! It isn’t the healthiest thing on earth, but you could do worse. Relatively inexpensive, lasts for several meals, and is a really flexible, hard-to-ruin recipe.  Oh, and it’s EASY!