You are here
Eve's Favorite Layered Casserole
Eve made it up
A very flavorful layered casserole featuring beans and tortillas layered with ricotta and yams.
Flavored Cashew Ricotta: *
470 ml2 c. raw cashews, soaked
270 ml1 & 1/8 c. water
44 ml3 T. tahini
74 ml5 T. nutritional yeast
15 ml1 T. lemon
7 ml1 & 1/2 tsp. salt
The yams:
910 g2 lb. garnet yams, peeled and cut into chunks
10 ml2 tsp. lime or lemon juice
15 ml3 tsp. cumin
The bean mixture:
470 ml2 c. chopped onion
10 ml2 tsp. minced garlic
350 ml1 & 1/2 c. chopped green pepper
180 ml3/4 c. hot salsa
470 ml2 c. chopped tomatoes (or 15-oz. can diced)
470 ml2 c. cooked black beans (or 15-oz. can)
10 to 12 six inch corn tortillas
Soak the cashews a few hours, then drain. In a food processor, combine the cashews, water, tahini, nutritional yeast, lemon juice and salt. Process until well combined and set aside.
Steam or boil the yams about 12 minutes until soft. Mash with the lime or lemon juice and cumin.
In a skillet, combine the onion, garlic, green peppers, undrained tomatoes, and salsa. Bring to a boil and simmer, covered, about 10 minutes. Stir in the black beans.
In a 9x13 inch baking dish, spread a little of the bean mixture on the bottom. Top with half the tortillas, overlapping. Spread half the mashed yams over, then half the bean mixture and then half the cashew ricotta. Repeat with the remaining tortillas, yams, bean mixture and ricotta.
Bake covered, 350 F, 30-40 minutes.
*As an alternative, you could use 4-8 oz. of any shredded vegan cheese, e.g. mozzarella.