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Tortilla-Black Bean Casserole
An easy, hearty do-ahead casserole with Mexican flavors.
470 ml2 c. chopped onion
2 cloves garlic
350 ml1 & 1/2 c. chopped green pepper
470 ml2 c. chopped tomatoes or 14 & 1/2 oz. can diced tomatoes
180 ml3/4 c. hot (spicy) salsa or picante sauce
10 ml2 tsp. cumin
470 ml2 c. cooked black beans or 14 & 1/2 oz. can
12 - 6"corn tortillas
240 ml1 c. cashew cheese* : http://mindfulcooking.org/recipes/raw-cashew-cheese
Have the cashew cheese ready (ideally it takes 48 hours to age).
Preheat oven to 350 F.
In a skillet, combine onion, undrained tomatoes, salsa, garlic and cumin. Bring to a boil, reduce heat and simmer partly covered 10 minutes. Stir in beans.
In a 13x9x2 inch dish, spread 1/3 bean mixture over the bottom. Top with 1/2 the tortillas, overlapping, and 2/3 of the cashew cheese. Add another 1/3 bean mixture, then remaining tortillas, then rest of bean mixture, making sure all the tortillas are covered with sauce. Dot with remaining cashew cheese.
Cover with foil and bake 30 minutes or until heated through.
*I haven't tried this, but you could probably substitute any store-bought vegan cheese.