- 6
Ingredients
- 1 Tbs olive oil (I made this McDougall friendly, and substituted 1/4 cup vegetable broth)
- 1/4 cup minced oinion
- 2 garlic cloves, minced
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1 1/2 cups cooked or 1 15.5-oz can pinto beans, drained, rinsed, and mashed
- 2 Tbs water
- 1/4 tsp salt
- Black pepper
- 1 1/2 cups cooked or 1 15.5-oz can black beans, drained rinsed, and mashed
- 1 24-oz. jar tomato salsa
- 8 7-inch flour tortillas
- 1/2 cup Cheezee Sauce
- Cheezee Sauce
- 2/3 cup nutritional yeast
- 3 Tbs cornstarch
- 1 1/4 tsp salt
- 1/2 tsp garlic powder
- 2 cups plain unsweetened soy milk
- 1 Tbs olive oil
- 2 tsp fresh lemon juice
- 2 tsp apple cider vinegar
- 1 tsp yellow mustard
Preparation
Step 1
Heat the oil (or broth) in a large skillet over medium-high heat. Add the onion, cover and cook until softened, about 4 minutes. Add the garlic, chili powder, and cumin and cook, stirring, for 30 seconds. Add the pinto beans, water, salt, and pepper to taste. Cook, stirring frequently, until the flavors have blended and the mixture is well combined, about 5 minutes. Add the black beans and 1 cup of the salsa. Mix until combined. Set aside.
Preheat the oven to 350°F. Lightly oil a 9x13-inch baking pan. Spread a thin layer of the remaining salsa on the bottom of the prepared pan. Arrange half of the tortillas on top of the salsa, overlapping as necessary.
Spread the bean and salsa mixture over the tortillas in the baking pan, then top with the remaining tortillas.Spread the remaining salsa on top of the tortillas and drizzle with the Cheezee Sauce. Cover with foil and bake until hot and bubbly, about 30 minutes. Removed from oven and let sit for about 10 minutes before serving. Serve hot.
To prepare Cheezee Sauce: In a medium saucepan, combine the yeast, cornstarch, salt and garlic powder. Turn the heat on medium and whisk in the soy milk. Cook, stirring until the sauce thickens, about 1 minute. (I cooked it for 5 minutes.)
Remove from the heat and stir in the oil, lemon juice, vinegar and mustard. The sauce is now ready to use. If not using right away, refrigerate the sauce in a container with a tight-fitting lid, where it will keep for several days.