1CupTVP (Textured Vegetable Protein)1 lb lean ground beef can be substituted for meaty version
1CupBoiling waterTo reconstitute the TVP
1/2CupCorn nibletsFrozen, canned or fresh
1 14 ozCanFired roasted tomatoes
9MiniTortillasCut in half
3CupsGrated cheddarDivided or use cheddar style vegan cheese for vegan version
In a small bowl add boiling water to the TVP and set aside to reconstitute while you gather and prepare the rest of the ingredients.
In a large pan heat oil then saute onion and garlic until translucent.
Stir in TVP, corn, jalapenos, seasoning and tomatoes and continue to cook for a couple of minutes.
Add refried beans and stir until combined.
Add a couple of scoops of the TVP mixture to the Omnia baking pan (just enough to barely cover the bottom) then arrange six tortilla halves evenly over the mixture.
Spoon 1/3 of the enchilada sauce over the tortillas, 1/3 of the remaining TVP mixture followed by 1/3 of the cheese.
Repeat the layers (tortillas, 1/3 sauce, 1/3 TVP mixture, 1/3 cheese) ending with the rest of the cheese for the topping.
Cover and place on the pre-heated Omnia base plate and cook over medium heat for about 20 minutes or until the mixture is bubbling and the cheese is melted. Let rest for about five minutes before serving. Leftovers can be kept refrigerated for a couple of days.
For conventional oven users, arrange your layers mentioned above in a prepared 9”x13” baking pan and cook in a pre-heated 375 ° oven for about 20 minutes.
Suggested toppings: sour cream or plain Greek yogurt, guacamole or simple slices of avocado, sliced olives, homemade pico de gallo, a sprinkling of cilantro or parsley to pretty it up and a wedge of lime.