Bean and Veggie Burger
Enchilada Casserole (adapted from Better Homes & Gardens,
Servings: 6-8, Total Time: 1 hour)
Ingredients
· 4 Morningstar Farms Veggie Burger Patties,
chopped
· ½ cup chopped onion
· 1 tsp. chili powder
· ½ tsp. ground cumin
· 1 15 oz. can pinto beans, drained and rinsed
· 1 4 oz. can diced green chile peppers
· 1 8 oz. carton light dairy sour cream
· 2 Tbsp. all-purpose flour
· ¼ tsp. garlic powder
· 1 10 oz. can enchilada sauce
· 1 cup shredded taco cheese
Directions
1. Preheat the oven to 350 degrees F.
2. In a large skillet cook the chopped burger
patties, onion, chili powder, and cumin until onion is tender. Stir pinto beans
and undrained chili peppers into burger mixture; set aside.
3. In a small mixing bowl stir together sour
cream, flour, and garlic powder until combined; set aside.
4. Spoon burger mixture into casserole dish (or
use an oven-safe skillet in the first step), top with the sour cream
mixture, and enchilada sauce. Cover dish with foil.
5. Bake in preheated oven for 35 to 40 minutes or
until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more.
I decided to omit the corn tortillas in the original recipe
because we had wheat tortillas that needed to be consumed. We spooned the
mixture into the tortillas – worked just as well (if not better, I know that in
these casseroles the tortillas can get a bit soggy).
I really like this dish, but my husband found a tad too
spicy. I’ll admit, there was a little kick to it (I used green chile
enchilada sauce, which is spicier than red), but that was fine by me. I
used the Burger Patties instead of Burger Crumbles because I had a large pack
that needed to be used. I think that it worked out quite well. I
liked the firm texture of the patties (and the beans) with the creamy sour
cream, enchilada sauce, and cheese. Just a total winner in my book and I
cannot wait to make it again!
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