Cheazy Enchilada Casserole
In a large pot, sauté onion and green pepper in a little water until soft. Add beans, tomatoes, chiles, corn, cooked brown rice, chili powder, cumin, garlic, and hot sauce. Mix well, then simmer over low heat for 10 minutes, until flavors blend.
Spread a generous amount of enchilada sauce in the bottom of a 9” x 13” casserole dish. Pour the rest of the sauce into a large bowl. Dip 4 of the tortillas in the sauce and layer them in the bottom of the casserole dish. I find that standard 8” corn tortillas work best if you cut them in half and arrange them with the cut sides against the edges of the dish – two halves along each of the long sides, one half for each short side, and two halves to cover the middle, all overlapping slightly. Spread half the bean mixture over the tortillas, and top with half of the cheaze sauce, dropping it by spoonfuls onto the top of the beans and spreading evenly. Repeat layer with 4 more dipped tortillas, the rest of the bean mixture, and the rest of the cheaze sauce. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top of the casserole. Cover with a piece of parchment paper and an outer layer of foil (this is to prevent the foil from touching the food), and bake for 30 minutes at 400°F.
To serve, cut into squares and garnish with chopped scallions, sliced olives, tofu sour cream, salsa, or additional cheaze sauce.
Golden Cheaze Sauce
1 15 oz can Great Northern beans, rinsed and drained
6 T nutritional yeast
¼ c. pimiento or roasted red pepper
I T lemon juice
1 T low-sodium soy sauce
½ t. prepared mustard
1 t. onion powder
Using a blender or food processor (I use a hand blender), process all ingredients until very smooth.
Golden Cheaze Sauce recipe from the Healing Heart Foundation