| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Main dish, Casseroles | 6 | Servings |
INGREDIENTS
| 24 | oz | Tomato sauce, salt-free or regular |
| 1/4 | c | Onions; finely chopped |
| 1/2 | c | Green pepper;finely chopped |
| 15 | sm | Black olives; pitted |
| 16 | oz | Kidney or pinto beans, canned; rinsed, drained |
| 1 | ts | Vinegar |
| 1/4 | ts | Garlic powder |
| 1/2 | ts | Oregano |
| 1/2 | ts | Cumin |
| 6 | Tortillas, corn, 6-inch; cut into quarters | |
| 1 | c | Nutritional yeast "cheesy" sauce |
INSTRUCTIONS
Preheat oven to 375 deg. Spray a baking pay with nonstick spray. Spread 1/4 cup of tomato sauce in the bottom of the prepared pan. Ina large bowl, combine remaining tomato sauce with remaining ingredients, exept tortillas and "cheese." Mix well. Arrange 1/3 of the tortilla sections over sauce in pan. Spread 1 cup of sauce over tortillas. Pour 1/3 of the "cheese" sauce over the sauce. Repeat with another 1/3 of the tortillas, 1 cup of sauce and 1/3 of the cheese sauce. Repeat one more time, using remaining tortilla sections, sauce and cheese sauce. Cover and bake 20 minutes. Uncover and continue baking 15 more minutes. Let stand 5 minutes before serving. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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