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1
Preheat oven to 350 degrees F
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2
Add olive oil to a large skillet or pan.
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3
Take half of the chopped onion and saute over high heat for 3-5 minutes or until translucent.
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4
Add the Boca crumbles (you can substitute your favorite meat instead if you dont want to go the vegetarian route).
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5
Add the ground cumin and taco seasoning.
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6
Cook until heated through.
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7
Add a little water to keep the Boca moist.
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8
Transfer to a bowl and set aside until ready to assemble
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9
In the same skillet or pan, saute the rest of the onion over high heat.
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10
Add the drained, rinsed beans and the garlic.
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11
Cook, but be careful not to burn the garlic.
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12
Add the tomatoes and enchilada sauce.
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13
Bring the pan to a boil and then turn down the heat and let simmer for 15 minutes.
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14
Stir in the sour cream and turn off the heat.
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15
You can add some red pepper flakes, salt and pepper as needed at this point.
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16
Take tortillas and cut them in half.
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17
In a 9 x 13 glass baking dish, ladle some sauce on the bottom.
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18
Add a layer of tortilla halves.
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19
Then layer with Boca crumbles, cheese, sauce, tortillas, Boca crumbles, cheese, sauce, rest of the tortillas, and cheese all over the top.
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20
Bake for 15-20 minutes or until cheese is bubbly and slightly browned.
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21
Let sit for 5 minutes before serving.
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22
Enjoy!
