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

  1. Add all cheese sauce ingredients to blender and blend until smooth.
  2. Preheat oven to 375 degrees.
  3. Lightly spray a 9 X 9 square casserole dish with nonstick spray.
  4. Layer about 1/3 of the cheese sauce into the bottom of the dish. Spread out with a spoon.
  5. Add a 6 X 3 layer of the cut tortillas on top of the cheese layer.
  6. 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.
  7. Layer 1 cup of corn. Add another 1/3 of the cheese sauce on top of that and spread.
  8. Add another layer of tortillas, then black beans, then corn.
  9. Top with remaining cheese sauce and cover with aluminium foil.
  10. Bake with foil for 15 min, then remove foil and bake for another 10 min.
  11. 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…