Vegan Cheesy Mexican Tortilla Bake

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Vegan Cheesy Mexican Tortilla Bake

Vegan Cheesy Mexican Tortilla Bake

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Prep Time 20 minutes
Cook Time 30 minutes
Course cooked, Dinner, dope recipes, latest recipes, Main Course, Main Dish
Cuisine American, Mexican
Servings 8 servings

Ingredients
  

For the Cheese:

  • 1 cup raw unsalted cashews
  • 1 cup mild heat runny/not too chunky salsa
  • 3/4 cup plain dairy-free yogurt
  • 1/4 cup + 1 tablespoon water
  • 1 1/4 teaspoon smoked paprika
  • 1 1/4 teaspoon ground cumin
  • 1 teaspoon fine salt

For the Casserole:

  • 9 small corn tortillas cut into fourths
  • 30 oz cans black beans drained and rinsed
  • 1 cup salsa for middle layer
  • 2 cup sweet frozen corn
  • Green onions for garnish Optional

Instructions
 

  • Preheat oven to 375°F
  • Combine all ingredients for the cheese sauce into a high powered blender and blend until very smooth.
  • Lightly spray a 8 1/2 by 8 1/2 square casserole dish with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. Lay 6 of the cut tortillas on top of the cheese sauce.
  • Add 1 can of beans on top of the tortillas and spread out. Add the other 1 cup of salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. Repeat this layering until all ingredients are used.
  • Bake with the foil on for 20 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges.
  • Garnish with fresh green onions and serve.
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