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Enchilada Pie Recipe

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This recipe for Enchilada Pie, by , is from Easy Vegan for Busy Parents, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shersy Benson


16-Corn tortillas
1 lb cooked beans (see crockpot beans)
1 cup Cashew Cheese (see Cashew Cheese Recipe) You can sub Bitchin' Sauce Chipotle flavor
2 large jars salsa (green, red or mix) or one cup salsa and one tin enchilada sauce (green or red)
chopped mixed frozen vegetables (I use Costco frozen organic veggie mix- corn, carrots, green beans, peas) or spinach and a jar of texas caviar
1 lb firm tofu
1 tube soyrizo (optional)
Parchment Paper for casserole dish (optional, but makes cleanup easier!)
12 oz. Vegan Cheese (optional)

Pre-heat the oven to 375 F degrees

Mash the tofu and mix with salsa and set aside to marinate.

Take a casserole dish and line with parchment paper
place a layer of corn tortillas on the bottom of the dish
Next, add an inch thick layer of veggies, frozen of fresh.
Then layer cashew cheese or Bitchin' Sauce
Then salsa, then tofu.
Add another layer of corn tortillas.
Repeat until you fill up the dish.

The last layer is corn tortillas dipped in salsa and arranged on top. For a more traditional look you can sprinkle vegan cheese on top.

Cook for 40 minutes until heated through.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
10 minutes prep, 40 min cook
Personal Notes:
Personal Notes:
I like to make several of these casseroles at once, and either freeze or refrigerate them. They last for at least a week in the fridge, and much longer in airtight wrapping in the freezer.
The bitchin chipotle sauce can be very spicy, so make sure to taste before you use it so you can judge how much works for you.




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