Enchilada Bake

ENCHILADA BAKE          
1 12-oz bag burger crumbles
1 pkg. Taco seasoning
2 Tbs. veg. Oil
½ c. minced scallions
2 Tbs. flour
1 c. vegetable stock
2 cans pinto beans, drained
2 cans enchilada sauce (or equivalent fro. pkg. mix)
12 corn tortillas
1 bag shredded cheddar soy cheese
1 4.5-oz.can dices green chilies
1 bag Fritos, crushed (or corn chips)

•  Mix burger crumbles with taco seasoning & toss to coat. Set aside.
•   Heat oil in skillet, med. Heat. Add the scallions & cook for 3 min. Stir in flour & cook for 1 min. Add the stock & cook, stirring, about 1  min. Add beans
•  Preheat oven to 375 degrees
•  Spray 9x13 pan with oil.
•  Layer, in order:
            ¼ enchilada sauce
            4 corn tortillas
            pinto bean mixture          
            1/3 cheese
            ½ chillies,          
            ¼ enchilada sauce
            4 corn tortillas
            burger crumbles          
            1/3 cheese
            remaining chilies
            ¼ enchilada sauce
            remaining tortillas
            remaining enchilada sauce
            remaining cheese
•  Cover and bake for 30 min.
•  Uncover, top with crushed chips & bake 10-15 minutes, or until bubbly & browned.