Mexican Casserole

Recipe By :Pamela W. Zalesky (and adapted to vegan by Tea Cozy)

12  - 6 inch corn tortillas

Bean Layer:

1/4 cup onion -- diced

1 clove garlic -- minced

1 15 ounce can pinto beans -- rinsed & drained

Tofu Layer:

16 ounce very firm tofu, cubed

15 ounces white corn

Creamy Layer:

8 ounces Tofutti sour cream

8 ounces plain soy yogurt

1 Tbsp dry no-oil vinaigrette salad dressing

Sauce Layer:

1 Tbsp olive oil

3/4 cup onion

4 cloves garlic -- minced

1 Tbsp taco seasoning mix

2 cups diced tomatoes

Preheat the oven to 350F.

Sauce Layer:

Saute onion, garlic and taco seasoning in olive oil. Add tomatoes and simmer for 10-15 minutes.

Creamy Layer:

Combine soy yogurt, Tofutti sour cream and dressing mix and stir well to mix.

Bean Layer:

Mash pinto beans, stir in onion and garlic. Add a couple of tablespoons of the sauce.

Tofu:

Sprinkle tofu with some mexican seasoning and saute lightly in olive oil.

Construction:

Spray a baking dish with nonstick baking spray. Line the casserole with tortillas. Spread half of the bean mixture evenly over the tortillas. Add a layer of tortillas. Spread half of the tofu and half of the corn onto the tortillas. Layer half of the creamy filling over the tofu and corn. Spread half of the sauce over the creamy layer. Add a layer of tortillas. Spread the remaining bean mixture evenly over the tortillas. Add a layer of tortillas. Sprinkle with remaining tofu and corn and top with creamy filling and remaining sauce.

Bake for about 35 to 45 minutes.