So, I did that thing that I love to do. I took a recipe with meat and dairy and jacked around with it and doubled it and made sure it wouldn't make anyone in my house sick.
(vegan and gluten free)
This fed seven of us with some leftovers. You could easily half it.
Ingredients for casserole:
2 packages of soy chorizo, cooked (make sure your brand is gf)
1 diced onion
5+ cloves garlic, minced (fear no garlic!)
2 tsp chili powder
2 tsp cumin
2 cans black beans, rinsed and drained
2 cans diced green chilies
1 can corn, drained
1 pkg silken tofu (drained then mushed up)
1 TB garlic powder
16 corn tortillas (cut into fourths with a pizza cutter)
2 cans enchilada sauce
Ingredients for topping:
1 diced tomato
1 bunch of chopped green onions
1 package of your favorite vegan "cheese"
Preheat oven to 350 degrees.
After cooking the soy chorizo, sauté the onion, garlic, chili powder and cumin until the onion is how you like it (I prefer "cook it til it's all soft and the whole house smells awesome"). Combine the chorizo, onion combo, black beans and green chilies into one pan or bowl or whatever. In another pan or bowl or whatever, combine the tofu, corn and garlic powder.
Get out a giant 9x13 pan. Divide everything in half and layer in this order:
1 can of enchilada sauce
Then do it all again with the other half of everything.
Cover the pan with foil. Pop it in the oven for a good half hour. Take off the foil and sprinkle on all the of the topping ingredients. Throw it back in the oven (without the foil) for another ten minutes.
There was much singing and dancing and cartwheels with this dish. The kids liked it too.