Tuesday, March 19, 2013


Assembled, but not cooked yet
served up with jalapenos

(Makes a deep 9x13 or a nice 11x14 pan for a large group)

1 c. TVP
1/4 c. (or one package) taco seasoning
1 c. boiling water
2 can black beans (drained and rinsed)
1 small can diced chilies
1 small bag frozen corn (about 3 cups), thawed
1  14 oz. can enchilada sauce (your favorite, red or green, hot or mild)
1 large bag frozen Tator Tots

Shredded vegan cheese, olives, green onions, jalapenos, etc. for topping, optional

Stir boiling water into TVP and seasoning and let sit 5 minutes.  Then add the black beans, chilies and corn to the TVP mix. Spray the pan with non-stick spray and then pour in about 1/4 c. enchilada sauce.  Put TVP/bean/corn mixture on top and spread evenly.

Top with a large bag of Tator Tots, then drizzle remaining enchilada sauce over tots.  Top with vegan cheese and other toppings if desired.

Bake at 425 degrees F for 35-40 minutes.  Check to make sure mixture is hot in the middle and tots are cooked through.  (Time may vary depending on how deep your dish is and how evenly your oven cooks.)

Top with onions, jalapenos, vegan sour cream, etc. as you serve it.

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