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... Additional Links ---------------- * `Original Recipe `__