1 dozen corn tortillas (preferably a day or two old)
soy crumbles
1 15-ounce can vegetarian refried beans
1/2 medium onion, finely diced
3 cups jarred salsa or enchilada sauce (mild/medium/hot as you like)
5 ounces (about 1 1/4 cups) grated Monterey Jack cheese
5 ounces (about 1 1/4 cups) grated cheddar cheese
- Preheat oven to 400°F if baking immediately. Lightly grease a casserole (roughly 9x9 inches).
- Lay down 3 tortillas, slightly overlapping, and then top with 1/3 of the refried beans, soy crumbles, onion, salsa, and cheese (reserving some for the top). Make three layers this way, then cover with a final set of tortillas and the reserved cheese. You can stop at this point and refrigerate for 24 hours.
- Cover with aluminum foil and bake until the cheese is bubbly and heated through, about 30 minutes (or 45 if it was refrigerated). Remove the top and attentively broil for a moment to brown the cheese. Serve with additional salsa and hot sauces.