Enchilada Casserole
Ingredients
- 2 cans (16 oz.) kidney beans, undrained
- ½ cup chopped red onion or scallion
- 1 tablespoon chili powder
- 1 teaspoon garlic, minced
- 1 teaspoon cumin
- 1 dozen corn tortillas
- 1 can (11 oz.) whole kernel corn, undrained
- 1 can (4 oz.) chopped green chiles
- 2 tablespoons chopped cilantro
- 1 can (14 ½ oz.) chopped Mexican stewed tomatoes, undrained
- 2 cups Cheezy Sauce, Cashew Based
Directions
In a bowl mash kidney beans, onions, and seasonings. In a casserole dish, layer 4 corn tortillas, ½ of the beans, ⅓ of the cheese, 4 more tortillas, all tomatoes, remaining cheese. Cover with foil and bake at 350° for 35-40 minutes. Serve with soy Sour Cream, chopped green onions, or chives and sliced olives.