Vegan Enchilada Casserole

This is really tasty.

I have been getting up early and working outside before it gets to warm. Today, when I came in from outside I decide to make this recipe. I change quite a bit from the original recipe as I did not want to use a vegetarian ground beef substitute. I used Portabella mushrooms with other additions to the recipe.

Ingredients:

• 4-5 large portabella mushrooms-chopped like the consistency of hamburger




• 3-4 clove garlic minced




• 1 onion -chopped




• 2-15 oz cans enchilada sauce




• 1 packet taco seasoning-I used my home made seasoning




• 15-18 corn chips




• 2 15 oz. cans pinto beans drained-pulsed in food processor about 4-5 times




• 2 cups daiya mozzarella cheese




• 1-4 oz. can green chilies




• 1 small can sliced black olives

Directions:

1. Saute portabellas garlic and onions until translucent.




2. Add 2 Tablespoons taco seasoning- I used home made-recipe below.




3. Lightly spray a 8" square glass pan.




4. Put 3/4 cup enchilada sauce in the bottom of the baking pan.




5. Top with half of the corn chips




6. Spread the beans over the top of chips.




7. top with half of the cheese and half of the chilies.




8. Spread another layer of enchilada sauce and the rest of the chips.




9. Add portabella mushroom mixture on top of the chips, then the black olives.




10. Add more sauce over this.




11. Add the rest of the cheese and the rest of the chilies.




12. Bake at 375 degrees about 45 to 50 minutes.

Taco seasoning-no preservatives

• 2 Tablespoons chili powder




• 2 teaspoons sweet paprika




• 1 teaspoon red pepper flakes or to taste




• 1 1/2 teaspoon dried oregano




• 1/2 teaspoon dried marjoram




• 1/4 teaspoon ground black pepper




• 1 tablespoon garlic powder




• 1 teaspoon cumin




• Mix, put in glass jar label and refrigerate