Cheesy Mexican Tortilla Bake (Vegan)¶
Ingredients¶
- Cheese Sauce:
- 1 cup raw unsalted cashews
- 1 cup mild salsa
- 3/4 cup plain dairy-free yogurt
- 1/4 cup + 1 tbsp water
- 1 1/4 tsp smoked paprika
- 1 1/4 tsp ground cumin
- 1 tsp salt
- Other Ingredients:
- Pack of 10 small flour/corn Tortillas, cut into fourths
- 2 cans (15oz) black beans
- 1 cup salsa
- 2 cups sweet corn
- green onions for garnish - chopped (optional)
Instructions¶
- Add all cheese sauce ingredients to blender and blend until smooth.
- Preheat oven to 375 degrees.
- Lightly spray a 9 X 9 square casserole dish with nonstick spray.
- Layer about 1/3 of the cheese sauce into the bottom of the dish. Spread out with a spoon.
- Add a 6 X 3 layer of the cut tortillas on top of the cheese layer.
- Add 1 can of black beans on top of the tortillas and spread out. Add 1 cup of salsa on top of the beans and spread.
- Layer 1 cup of corn. Add another 1/3 of the cheese sauce on top of that and spread.
- Add another layer of tortillas, then black beans, then corn.
- Top with remaining cheese sauce and cover with aluminium foil.
- Bake with foil for 15 min, then remove foil and bake for another 10 min.
- Garnish with green onions and serve.
Serves: Original recipe yields 6 - 9 servings
Notes¶
- Do not substitute yogurt for milk, will make dish watery
- Plain almondmilk yogurt works well
- You may need to soak the cashews for a couple of hours - overnight if you have a weak blender
- The cheese sauce is a impressively convincing nacho sauce…