Tortilla Layered Mexican Casserole

This Mexican casserole recipe is delicious and a major hit with my entire family! If you like Mexican food you’re going to LOVE this recipe.

INGREDIENTS:

• 1 16 oz can black beans
• 1 16 oz can kidney beans
• 1 16 oz can of corn
• 1 16 oz can of refried beans
• 1 4.5 can of green chilis
• 18 corn tortillas
• 1 28 oz can of red chili sauce
• 1 16 oz can red chili sauce
• 1 bag vegan cheddar cheese  ( I use daiya brand)
• red bell pepper and green onions for top of casserole

PREPARE:

1. Pour enchilada sauce in a mixing bowl.
2. Drain and rinse beans and corn.
3. Put enough enchilada sauce in the  casserole dish to cover the bottom.
4. Dip corn tortillas in the enchilada sauce and layer in the casserole pan.  I use 6 per layer.
5. Put bean mixture on top of the corn tortillas.
6. Sprinkle with 1/3 bag of cheese.
7. Layer 6 more corn tortillas dipped in enchilada sauce on top of the bean mixture.
8. place refried beans on the corn tortillas.
9. Sprinkle with 1/3 bag of cheese.
10. Layer 6 more corn tortillas dipped in enchilada sauce on top of the refried beans.
11. Spread remaining enchilada sauce on top and sprinkle remaining cheese on top of the casserole.
12. Garnish with onions and bell pepper.
13. (I sometimes add a package of soy meat if I have some on hand.)

This recipe serves about 8 or more people but can be easily frozen and kept for weeks to come! I like to freeze little tupperware containers with 1 serving in each so that I can pop it in the microwave when I don’t feel like preparing a big meal.

I hope ya’ll enjoy this recipe! HAPPY COOKING!

If you are looking for more vegan dinner ideas check out my PESTO SPINACH PASTA!