Tex-Mex Tortilla Bake

www.ZsusVeganPantry.com

Makes 4 servings

easy

Preheat oven to 425-F

1 (15-ounce) can diced tomatoes (with chilis, if available)

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

2 cups frozen corn

1 cup nondairy milk

12 corn tortillas, chopped

1 1/4 - 1 3/4 cups shredded yellow or orange nondairy cheese, divided

1 tablespoon chili powder

2 teaspoons Easy Savory Broth Mix or Better than Bouillon

Salt to taste

1/2 cup vegan sour cream (optional)

1/4 cup diced red onion (optional)

1/4 cup minced cilantro (optional)

1. Bake: Combine the tomato, beans, corn, milk, tortillas, 3/4 cups cheese, chili powder, borth mix and salt in a large bowl. Mix well and add to a 9x13 baking dish (or equivalent). Cover and bake for 20 minutes.

2. Finish: Uncover, add the rest of the nondairy cheese and bake until cheese melts, about 5 to 10 minutes.

3. Serve: Garnish the dish with nondairy sour cream, onion and cilantro, if using.