Ingredients
Ingredients
- Whole grain tortillas
- 2 cups cooked red kidney or black beans, drained
- 1 cup chopped white onion
- 2-3 large carrots, shredded
- 1 large tomato, chopped
- 1 cup tomato sauce
- 1 Tbsp tomato paste
- 2 Tbsp garlic, minced
- 1 tsp of sea salt
- 1 tsp of smoked paprika
- ½ tsp of chili powder
- 1-2 Tbsp chopped chili peppers (optional)
- ⅓ cup plant-based cheese sauce
- Salsa to taste (optional)
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. In a pan, sautée onions, garlic, and carrots over medium heat until carrots are soft, using a little water if needed.
- 3. Add beans, tomato, tomato sauce, tomato paste, salt, chili peppers, and chili powder. Cook over low heat for 5 minutes, until somewhat thickened. Set aside.
- 4. Cover a 10’ round casserole baking dish with a layer of tortillas, then spoon a thick layer of the vegetable-bean mixture.
- 5. Lay another layer of tortillas on top of the vegetable mixture, then repeat, alternating tortillas and vegetable layers.
- 6. Top with a tortilla layer, spread cheese sauce and salsa, if using, and sprinkle with smoked paprika.
- 7. Bake for 15-20 minutes.
- 8. Allow to cool slightly before serving.
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