Enchilada Casserole

Enchilada Casserole


  • 2 cans (16 oz.) kidney beans, undrained
  • ½ cup chopped red onion or scallion
  • 1 tablespoon chili powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon cumin
  • 1 dozen corn tortillas
  • 1 can (11 oz.) whole kernel corn, undrained
  • 1 can (4 oz.) chopped green chiles
  • 2 tablespoons chopped cilantro
  • 1 can (14 ½ oz.) chopped Mexican stewed tomatoes, undrained
  • 2 cups Cheezy Sauce, Cashew Based


In a bowl mash kidney beans, onions, and seasonings. In a casserole dish, layer 4 corn tortillas, ½ of the beans, ⅓ of the cheese, 4 more tortillas, all tomatoes, remaining cheese. Cover with foil and bake at 350° for 35-40 minutes. Serve with soy Sour Cream, chopped green onions, or chives and sliced olives.


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