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| Quick Mexican Tortilla Casserole with Cheeze Sauce |
First off, I would go ahead and make the "cheeze sauce"recipe:
CHEEZE SAUCE
INGREDIENTS1 C. Raw Cashew Pieces
1/4 C. Nutritional Yeast Flakes
1 T. Braggs All Purpose Seasoning
1 small Garlic Clove
Pimento, unpickled (pimento is just roasted red bell pepper!)
1/2 C. filtered Water
3 T. fresh Lemon Juice
2 T. finely chopped Onion
1 tsp. Celtic Sea Salt
Blend all the above ingredients together and set aside.
QUICK MEXICAN TORTILLA CASSEROLE
INGREDIENTS1 small Onion, minced
1 C. Salsa
1 Red Bell Pepper, chopped and seeded
1 large bunch Spinach, chopped
4 C. thick Tomato Sauce
1 recipe of "Cheeze Sauce" (above)
1 1/2 C. cooked Kidney Beans (rinsed if from a can)
2 small Zucchinis, cubed
2 T. Mild Chili Powder
2 T. Nutritional Yeast
1 tsp. Celtic Sea Salt
1 tsp. dried Basil
1 pkg. Corn or Wheat Tortillas
INSTRUCTIONS
- In a skillet, simmer saute the vegetables, add tomato sauce (set a little aside for bottom of casserole dish), salsa, spices, salt and kidney beans. Set aside.
- In a 9x13 baking dish, spread evenly the set-aside Tomato mixture.
- Layer in 6 tortillas.
- Over the 6 tortillas, pour 1/2 of Tomato mixture, and 1/2 of the Cheeze Sauce.
- Layer another 6 tortillas
- Pour remaining tomato sauce over tortillas, then remaining Cheeze Sauce.
- Bake in a 350 degree F. oven for 25 minutes.
- Let sit for 5 minutes, then cut into squares and serve.
🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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