King Ranch Casserole

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

2 ½ cups vegan milk, divided

3 tablespoons VA Chicken-Style Broth Mix

3 tablespoons arrowroot or cornstarch

1 (15-ounce) can diced roasted tomatoes

1 (4-ounce) can diced chilies

salt and pepper, to taste

12 corn tortillas, quartered

2 (15-ounce) cans black beans, rinsed and drained

1 onion, minced

1-2 cups shredded vegan cheese

Preheat oven to 375 degrees.

Heat 2 cups of the milk in a medium saucepan over medium heat. Stir in the Broth Mix.

Mix the cornstarch with the remaining ½ cup of milk in a small bowl. Whisk well to combine.

When the milk in the pan is hot, add the cornstarch mixture, tomatoes, chilies and season to taste with salt and pepper. Bring the mixture to a boil to thicken the sauce. Remove from heat.

Lightly oil a 9X13 baking dish. Arrange a third of the tortillas on the bottom of the dish. Sprinkle half of the onions on the tortillas. Spread half of the beans on the onions and tortilla, followed by 1 third of the cheese and half of the gravy. Repeat the layering: tortillas, onions, beans, cheese, gravy. Finish the layering with the rest of the tortillas and cheese.

Bake the casserole in preheated 375-degree oven for 35-45 minutes or until hot and bubbly and the tortillas on the top are crisp. Serve.