Vegan Tortilla Casserole
1 tablespoon extra virgin olive oil
1/2 cup chopped onion (1/4 onion)
1 tablespoon minced fresh garlic (2 cloves)
2 tablespoons brown rice flour
1 cup almond milk
1/2 cup low sodium vegetable stock
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup organic canned black beans, rinsed and drained (I used kidney)
1 Tofurkey Italian sausage
3 baby bell peppers, chopped
shredded Dayia Cheese
chopped green onions to sprinkle on top
1. Heat olive oil in a saucepan over medium heat. Add onion; cook 5 minutes. Add minced garlic and brown rice flour; cook 2 minutes. Gradually add almond milk and veggie stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt and pepper.
2. Preheat oven to 350°.
3. Bottom Layer: Spread of the saucepan mixture over bottom of a broiler-safe casserole dish. Layer beans, 1/2 sausage and crushed chips Middle Layer: Sprinkle cheese, remaining 1/2 of sausage, 1/2 bell peppers, and chips Top Layer: Spread remaining saucepan mixture. Sprinkle cheese, remaining peppers, green onions and Nutritional Yeast (optional).
4. Bake for 30 minutes.
5. Dig in!