Tortilla Casserole

Ingredients

1 (16 oz) can pinto or pink beans, drained and rinsed

1 (16 oz) can black beans, drained and rinsed

1 (16 oz) can crushed tomatoes

1 (4 oz) can chopped mild green chilies, or 1–2 small, hot, fresh chilis, seeded and minced

2 cups frozen corn kernels, thawed

2 scallions, minced

1 tsp ground cumin

1 tsp dried oregano

10 corn tortillas

1 1/2 cups nondairy Monterey Jack, cheddar, or jalapeño cheese, grated

salsa for topping

Vegan Sour Cream—homemade or purchased—for topping (optional)

Directions

Preheat the oven to 400°F.
Combine both kinds of beans, tomatoes, chilies, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
Lightly oil a wide, 2-quart casserole dish and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the nondairy cheese. Repeat the layers.
Bake the casserole for 15 minutes, or until the cheese is bubbly.
Let stand for a minute or two, then cut into wedges or squares to serve. Pass around salsa and optional vegan sour cream to top each serving.

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