1 c shredded cheddar cheese or vegan cheese sauce recipe
Instructions
Preheat oven to 350ºF.
In a nonstick saute pan, heat olive oil or a thin layer of water over medium heat. Saute green pepper (add corn now if frozen) and add mushrooms and corn approximately 2 – 3 minutes later.
Add salt and pepper to taste and oregano. Saute until all veggies are soft, then add beans. Set asside.
In a 9 x 13” casserole dish spritzed with nonstick spray, spread a thin layer of sauce on the bottom.
Cut the tortillas in half, and layer 10 pieces on the bottom of the pan, covering as much of the bottom as possible. Top with half of the veggies, a third of the cheese, and a third of the sauce.
Repeat another layer and then top with another layer of tortilla, cheese, and sauce.
Cover with aluminum foil and bake for 35 minutes, until the sauce is bubbly. If the cheese isn't melted, remove foil and broil for a few additional minutes.
Notes
I like to save a little bit of the veggies to put on top if I'm making more than one kind, so you don't forget which is which. Choose certified GF tortillas, for a gluten free dish. As is, this recipe is what I would call “moderately saucy”. Increase sauce by 50% if you like it a little extra saucy. Using the cheese sauce option will not only make this vegan, but extra saucy as well. Nutritional estimate is for 8 large servings, using all optional oil and low fat cheddar cheese.