8-10 small fajita size tortillas
1 package Morningstar Recipe Crumbles
1/4 to 1/2 cup water
1 15 oz. can La Victoria enchilada sauce
1 28 oz. can vegetarian refried beans
1 packet taco seasoning
1 cup Daiya Cheddar Style Shreds
1 cup Daiya Mozzarella Style Shreds
1/2 cup diced white onion
1 2.25oz. can sliced black olives
Spray a casserole dish with non-stick cooking spray and set aside. Pour the Morningstar Recipe Crumbles in a skillet. Add 1/2 cup water and heat over medium heat, stirring. When it’s heated through, add the taco seasoning. (I used Taco Bell brand taco seasoning for the closest match to their flavor although I won’t use it again. It contains MSG which we try not to eat). Stir until the recipe crumbles are coated.
Heat up the refried beans in a medium sauce pan over medium heat. Wrap the tortillas in a moist paper towel and heat in the microwave for one minute.
Spoon 3 Tbsp. refried beans down the center of each tortilla, followed by 3 Tbsp. recipe crumbles.
Top with a sprinkling (1-2 tsp.) of onion, optional. Fold both sides of the tortilla over the filling and place, fold side down in the casserole dish.
Repeat with each tortilla until the casserole dish is filled up. I used a smaller casserole dish and could only fit 6. Spoon 2-3 Tbsp. enchilada sauce over the top of each rolled up tortilla. Sprinkle 1 Tbsp. of Daiya Cheddar and 1 Tbsp. of Daiya Mozzarella on top of each tortilla.
Microwave the casserole for 5-6 minutes, or until the vegan cheese is melted (It takes a long time for Daiya cheese to melt, but other brands might not take as long. I personally think Daiya tastes the best). Top each enchirito with 3 black olive slices.