This is a tasty and easy quick-meal that even the most inexperienced cook can accomplish.  If you can boil water and operate an oven, you’ve got no problem with this one.  Protein and fiber-rich refried beans & veggie burger crumbles with savory saffron rice layered between soft corn tortillas and topped with cheese, this dish is guaranteed to please kids and grownups alike.  It’s easily converted to a vegan dish with the substitution of vegan cheese for dairy cheese.  Great for a family dinner and keeps for leftovers throughout the week!

The Goods

Approximately 12 soft corn tortillas
1 – 12 oz package vegetarian or vegan beef-style crumbles (I use Morningstar Farms)
1 – *oz can fat-free/vegetarian refried beans
1 – 10 oz package Mahatma saffron yellow rice
1 – 8 oz can medium-spice enchilada sauce
1 medium-sized green bell pepper, diced and sautéed ‘til softened (optional)
1 - *oz can black beans, drained and rinsed
1 - *oz can diced tomatoes (Rotel if you want extra spice), drained
1 - *oz package shredded mixed cheese (may sub with vegan cheese)

The Method

Preheat oven to 425°F.  Prepare saffron rice according to instructions on package; should take about 20 minutes.  While rice is cooking, warm the refried beans (add about a tablespoon of water added for extra moisture) on stovetop or in microwave-safe container for about 3 minutes, then set aside. 
Line a lightly oiled 9 x 13 glass baking dish with 6 soft corn tortillas until bottom is covered; edges of tortillas may creep up sides and corners.  Spread warmed refried beans on layer of tortillas until surface is covered.  Top beans with evenly spread layer of veggie burger crumbles.  Next, spread an even layer of rice (mix bell pepper with rice if using) atop beans & veggie burger.  Pour about half the can of enchilada sauce evenly over the rice.  Now add a second layer of soft corn tortillas.  Next, add entire can of drained & rinsed black beans and can of tomatoes and spread evenly over the surface.  Add remainder of enchilada sauce, poured evenly over the dish.  Top with even layer of shredded mixed cheese.  Cover tightly with aluminum foil and bake about 45 minutes.  Remove foil and bake uncovered about 10 minutes or until cheese just begins to toast.  Serve as is or topped with a dollop of sour cream or vegan sour cream-style spread.