Sunday Dinner - Tacoritzolada Casserole

Is there an e in casserole?  We may never really know the answer to this question.  What you will know is how to make my delicious Taco-Enchilada-Soy Chorizo Casserole (thus the Tacoritzolada).

Tools

• 8"x13" baking dish

Ingredients

• 1 large can green enchilada sauce
• 12 corn tortillas
• 2 cans vegan refried beans
• 1/2 to 1 package soy chorizo
• 2 eggs *omit for vegan
• 1/3 c egg white *omit for vegan
• 1 package of Veggie Shreds - Mozzarella flavor (or your favorite veg, or other "Mozzerella" cheese)
• 1/2 onion, diced
• 1 Bell pepper, diced
• Coconut oil

Prep time: 15 min
Cook time: 45 min

Recipe

1. Preheat your oven to 375F.
2. Pour a small amount of the sauce on the bottom of the dish.
3. Place 6 of the tortillas on the bottom of the dish, covering the bottom of the dish as thoroughly as possible.
4. Spread the refried beans over the tortillas, they should only be about 1/2" thick at most.
5. Spread the soy chorizo over the beans.
6. Beat the eggs and egg whites together.  Pour them over the casserole.
7. (OPTIONAL) If you like your Tacos REALLY cheesy, sprinkle a layer of cheese over the egg.
8. Sauté the onion and bell pepper in the coconut oil until the onion is transparent, and the peppers have softened a little.
9. Layer the onions and bell pepper over the egg (and cheese if you added it here).
10. Place the remaining tortillas over the contents of the casserole, covering as thoroughly as possible.
11. Pour the remaining sauce over the casserole.
12. Sprinkle cheese over the sauce, to taste (I like mine nice and cheesy!).
13. Bake, uncovered, for 45 minutes, or until the egg is set in the center (it should reach about 140F).
14. Allow to sit for 15 min before serving.

This makes a great hearty meal, and makes even better leftovers!  Enjoy this with a side of brown rice cooked with veggie broth instead of water - just add 1/2 c of your favorite salsa for a great twist, and a tasty salad (yes everything should be preceded by a salad in my opinion!).

I must tell you that I'm sitting in my folks cabin and watching the snow coming down as I write this warm tasty recipe.  If you like to you can replace the soy chorizo with seasoned and browned grass fed bison or beef.  Be careful not to cook the bison to death, as bison is much leaner than beef.  Some sausage from your last hunting trip would do really nicely as well.