Mihc's Black Bean Enchilada Bake

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 ounces tomato sauce
• 4 ounces tomato juice
• 1/2 cup water
• 1/8 teaspoon ground cumin
• 3 tablespoons salsa
• 1 1/2 teaspoons chili powder
• 12 ounces soy crumbles
• 1 teaspoon dry onion soup mix
• 1/2 cup low-salt canned black beans, drained
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh cilantro
• 6 corn tortillas
• 1 1/4 cups water
• 1/4 cup raw cashews
• 1 tablespoon red star nutritional yeast flakes
• 1 cup cooked brown rice, frozen
• 1/4 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons fresh lemon juice

Recipe

• 1 stir tomato sauce, tomato juice, water, cumin, salsa, chili powder and soy crumbles together in a saucepan. gently heat ingredients together for 5 minutes.
• 2 heat oven to 350 degrees.
• 3 'cheesy' sauce: process water, cashews, nutritional yeast flakes, brown rice, salt (if using), garlic powder, onion powder, and lemon juice in a blender or food processor until smooth (2-3 mins).
• 4 add onion soup mix, black beans, onion, 1/4 cup "cheesy" sauce, and cilantro to saucepan and mix thoroughly.
• 5 soften corn tortillas in microwave (30-60 secs, times vary with your microwave).
• 6 place tortilla's in 8" square baking dish. fold in half like a taco.
• 7 place 1/6 of mixture into each corn tortilla.
• 8 pour rest of 'cheesy' sauce over tortillas.
• 9 bake for 15 minutes.
• 10 serving suggestion:shredded lettuce, avocado chunks, red onion & salsa.