Vegilada Pie with Homemade Enchilada Sauce

I used to make the most scrumptiously bad-for-you enchiladas. Ground beef, white flour tortillas, olives, sour cream and loads of cheese. The homemade sauce put it over the top! It has taken so many tries to get even remotely close to a healthy version, but tonight I think I got as close as I'm going to! The sauce is one thing I kept. This recipe is delicious. You could add mushrooms and /or olives for more flavor and texture.

Vegilada Pie

1 tbsp olive oil
6 gardenburger patties (or boca burgers or whatever vegan or vegetarian burgers you can find)
Homemade enchilada sauce (recipe below)
2-3 flour tortillas (whole wheat for health, whatever you have will work)
1 can black beans, rinsed
approx 3-4 cups fresh flat leaf or baby spinach
approx 1 cup frozen sweet corn kernels
approx 1-2 cups shredded mozzarella cheese (omit or subsitute soy cheese for vegan recipe)

Enchilada Sauce

2 tbsp olive oil
2 tbsp chili powder
2 tbsp flour
1 15 oz can tomato sauce
1 cup water
1 tsp sea salt
1 tsp garlic powder
1/2 tsp cumin

Heat oil in medium sauce pan over medium heat. Add chili powder and flour and stir with fork or whisk. allow to cook for one minute, stirring frequently. Add tomato sauce, water and other seasonings. Bring to bubble, reduce heat and let simmer stirring occasionally for 10 minutes.


Preheat oven to 375 F.
In large skillet, heat olive oil and cook patties according to stove top directions. When they are done, remove them from pan, let cool slightly and dice into small crumbles. In prepared baking dish (mine was a 2.2 qt 7x11 pyrex), spread a little sauce in the bottom and begin layering in the following order: Tear tortillas into large segments and use enough to cover bottom of pan. Add half of the fresh spinach, spread to cover. Add a thin layer of black beans, then half the burger crumbles and a thin layer of corn. Cover with half of the sauce and top with half of the cheese. Repeat the layers, ending with the cheese on top. Cover with foil and place in oven for 25 minutes. Remove foil and cook for 5 more minutes until cheese is melted and bubbly on the edges. Let cool slightly and serve with a colorful green salad.
Enjoy!