Plant-Based Tortilla Bake
This dairy-free recipe uses plant-based ingredients to create a creamy, indulgent casserole that you can feel good about enjoying.
Serves: 8Prep: 20 minutesCook: 45 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 large russet potato, peeled and cubed (about 12 oz.)
- 2 large carrots, peeled and cubed
- 1⁄4 cup nutritional yeast
- 2 tablespoons diced green chiles
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1 1⁄2 teaspoons salt, divided
- 2 teaspoons garlic powder, divided
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon cayenne
- 12 corn tortillas
- 2 cans (15.5 oz.) Pinto Beans, drained, rinsed and lightly smashed
- 12 ounces Recipe Beginnings 3 Pepper & Onion Blend, thawed
- 8 ounces tomato sauce
- 1 teaspoon ground cumin
- Pico de gallo and avocado for serving, if desired
- Place potato and carrots in a small saucepan. Cover with cold water. Bring to a boil, reduce to a simmer, then cook 15 minutes or until tender. Remove vegetables and reserve water.
- Transfer potato and carrots to a blender or food processor. Add nutritional yeast, green chiles, oil, vinegar, 1 teaspoon salt, 1 teaspoon garlic powder, onion powder and cayenne. Blend until smooth. Add reserved water 1 tablespoon at a time to create a thick, cheesy sauce. Adjust seasoning to taste.
- Heat oven to 375°F.
- In a bowl, mix together beans, pepper and onion blend, tomato sauce, cumin and remaining 1 teaspoon garlic and ½ teaspoon salt.
- Oil an 8”x8” baking pan. Place 4 corn tortillas, slightly overlapped, in the bottom of the pan. Top with 1/3 bean mixture and 1/3 of the cheesy sauce. Repeat two more times. Cover pan with foil.
- Bake 20 minutes, then uncover and bake an additional 10-15 minutes or until bubbly and golden brown around the edges. Let stand at least 10 minutes before serving.
- Serve with pico de gallo and sliced avocado if desired.
- Refrigerate leftovers.