Vegan Tortilla Casserole
Author: 
Recipe type: Mexican, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This nutrient-packed, layered dish is easy to make and full of flavor!
Ingredients
Casserole
  • 1 yellow onion, diced
  • 1 garlic clove, diced
  • 2 cans beans, rinsed (I used black and kidney)
  • 2 cups butternut squash, roasted (can buy frozen and defrost)
  • 1 can diced tomatoes
  • ¼ cup tomato paste
  • 3 cups chopped kale
  • 1 tablespoon cumin
  • salt and pepper to taste
  • 8 whole wheat tortillas (or corn tortillas if gluten-free)
  • vegan shredded cheese or cashew cheese sauce (see below)
Cashew Cheese
  • ½ cup cashews, soaked
  • 1 cup unsweetened almond milk
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • ½ tablespoon smoked paprika
  • 1 teaspoon salt
Instructions
  1. Combine Cashew Cheese ingredients in a food processor or high powered blender and blend until smooth.
  2. In a large pan, sauté onion, garlic, and cumin in olive oil.
  3. Add beans, tomatoes, tomato paste, squash, kale, and salt and pepper.
  4. Continue cooking for 3-5 minutes.
  5. In a 9 x 12 baking dish, layer 2 tortillas, ¼ of casserole mix, and ¼ cup vegan cheese or cashew cheese sauce.
  6. Repeat 3 more times.
  7. Bake at 400 for 20 minutes, uncovered.
  8. Serve with chopped cilantro and vegan sour cream.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2019/07/vegan-tortilla-casserole-cashew-cheese-sauce.html