Quick Mexican Tortilla Casserole with Cheeze Sauce

This is another one of Dr. Darlene Blaney's fab vegan recipes from the Healthy Choices Cooking Demo that was held at our Comox Valley Adventist Church on the weekend of March 27-29, 2015. This was a favourite that day for many of us!

First off, I would go ahead and make the "cheeze sauce"recipe:



1 C.     Raw Cashew Pieces
1/4 C.  Nutritional Yeast Flakes
1 T.     Braggs All Purpose Seasoning
1          small Garlic Clove
Pimento, unpickled (pimento is just roasted red bell pepper!)
1/2 C.   filtered Water
3 T.      fresh Lemon Juice
2 T.      finely chopped Onion
1 tsp.    Celtic Sea Salt

Blend all the above ingredients together and set aside.



1       small Onion, minced
1 C.  Salsa
1       Red Bell Pepper, chopped and seeded
1       large bunch Spinach, chopped
4 C.  thick Tomato Sauce
1 recipe of "Cheeze Sauce" (above)
1 1/2 C. cooked Kidney Beans (rinsed if from a can)
2       small Zucchinis, cubed
2 T.   Mild Chili Powder
2 T.   Nutritional Yeast
1 tsp. Celtic Sea Salt
1 tsp. dried Basil
1 pkg. Corn or Wheat Tortillas


  1. In a skillet, simmer saute the vegetables, add tomato sauce (set a little aside for bottom of casserole dish), salsa, spices, salt and kidney beans. Set aside.
  2. In a 9x13 baking dish, spread evenly the set-aside Tomato mixture.
  3. Layer in 6 tortillas.
  4. Over the 6 tortillas, pour 1/2 of Tomato mixture, and 1/2 of the Cheeze Sauce.
  5. Layer another 6 tortillas
  6. Pour remaining tomato sauce over tortillas, then remaining Cheeze Sauce.
  7. Bake in a 350 degree F. oven for 25 minutes.
  8. Let sit for 5 minutes, then cut into squares and serve.
You might also like to try Vegan Pumpkin "Cheesecake"