enchilada casserole

this is one of my many "dump" recipes. you don't need to measure out anything...just dump everything together. it's nice when you need dinner in a hurry. 

1 package of smart ground by lightlife
1 can of vegetarian refried beans
1 can of unsalted sweet corn
1 jar salsa (the chunkier the better)
1 C sliced black olives
1 C diced sweet onion
2 C shredded cheese (i used daiya cheddar)
1 C enchilada sauce
24 corn tortillas

*some of you may be thinking....damn! that's a lot of tortillas. well, the only ones i could find at the grocery store was a bagged stack of 50. yeah, i have a lot to play around with.


preheat oven to 350 and lightly grease a 9x13 baking pan 

lay down 6 tortillas on the bottom of the pan. cover with refried beans, 1/3 of the salsa and 1/2 cup of cheese. 

layer another 6 tortillas and top with smart ground, 1/3 of the salsa and another 1/2 cup of cheese. 


another layer! 6 more tortillas, corn, olives, onion, the last of the salsa and another 1/2 cup of cheese.


now for the last layer...the last 6 tortillas, enchilada sauce and the last of the cheese. 


bake for 35 minutes, remove from oven and let stand for 10-15 minutes before you dig in. 

*served with tofutti sour cream and a hell of a lot of cholula...