1/2 cup + 1 Tbsp - raw cashews
1 4oz - can mild green chiles
2 Tbsp - nutritional yeast
1/2 cup - water
1 Tbsp - olive oil
3 - bell peppers, any color, diced
1/2 - red onion, finely diced
2 cups - frozen corn kernels
2 tsp - chili powder
2 tsp - ground cumin
1/2 tsp - salt
2 15oz - cans vegetarian refried beans
2 cups - mild red enchilada sauce
18 to 20 - corn tortillas
- Preheat oven to 400 degrees
- Place the cashews, chiles, nutritional yeast, and 1/2 cup of water in a high powered blender and puree until creamy. Depending on the power of your blender, this may take up to 5 minutes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the peppers and onion and cook for 8 to 10 minutes, or until vegetables are very soft. Add the corn, chili powder, cumin, and salt and cook for another 2 minutes.
- In a medium bowl, mix together the refried beans and 1/4 cup of the enchilada sauce. If the beans are too hard to stir, microwave for about 30 seconds to soften.
- Assemble. Slice the tortillas into thick strips, about 4 to 6 strips per tortilla, as this will make it easier to layer in the casserole dish. Lightly grease a 9 by 13 inch pan, then spread a thin layer of enchilada sauce on the bottom. Layer in order: 1/3 of the tortilla strips, half of the beans, half of the veggies, half of the enchilada sauce and half of the cheese sauce. Then layer with half of the remaining tortilla strips and the rest of the beans and veggies. Top with the remaining tortilla strips and cover with the remaining enchilada sauce and cashew sauce.
- Lightly tent with foil and bake for 20 minutes, until the sauce is bubbling. Remove from the oven and let cool for 5 to 10 minutes before serving. We love this served with guacamole and chopped fresh cilantro.