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Tortilla-Black Bean Casserole
A friend gave me the recipe years ago--Eve
An easy, hearty do-ahead casserole with Mexican flavors.
470 ml 2 c. chopped onion
2 cloves garlic
350 ml1 & 1/2 c. chopped green pepper
470 ml2 c. chopped tomatoes or 14 & 1/2 oz. can diced tomatoes
180 ml3/4 c. hot (spicy) salsa or picante sauce
10 ml2 tsp. cumin
470 ml2 c. cooked black beans or 14 & 1/2 oz. can
12 - 6"corn tortillas
240 ml1 c. or more cashew cheese* (recipe below)---or 1-2 cups Daiya or other ready-made non-dairy cheese
Have the cashew cheese ready (ideally it takes 48 hours to age). The recipe is below.
Preheat oven to 350 F.
In a skillet, combine onion, green peppers, undrained tomatoes, salsa, garlic and cumin. Bring to a boil, reduce heat and simmer partly covered 10 minutes. Stir in beans.
In a 13x9x2 inch dish, spread 1/3 bean mixture over the bottom. Top with 1/2 the tortillas, overlapping, and 2/3 of the cashew cheese. Add another 1/3 bean mixture, then remaining tortillas, then rest of bean mixture, making sure all the tortillas are covered with sauce. Dot with remaining cashew cheese.
Cover with foil and bake 30 minutes or until heated through.
*Raw Cashew Cheese (also on this website at Raw Cashew Cheese)
1 & 1/2 c. raw cashews
soak water
1/3 c. water
2 tsp. lemon juice
2 cloves garlic
1/2 tsp. salt
Place cashews in a bowl and add enough cold water to cover by 2 inches. Soak 2 hours, then drain. Combine drained cashews, 1/3 c. water, lemon juice, garlic and salt in a food processor. Blend 5 minutes or until very smooth. Transfer to a small bowl. Cover and let stand at room temperature for 1-2 days. Refrigerate until ready to use.