Black Bean & Corn Tortilla Bake

A layered casserole dish that has become a favorite in our family...

This is another almost-vegan recipe (the only non-vegan ingredient is a small amount of cream cheese, which you can omit, but it does contribute to a really nice, creamy sauce)

BLACK BEAN & CORN TORTILLA BAKE

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic
• 1 package of Yves meatless taco stuffers (taco-flavored vegetarian meat subsitute) OR regular Yves ground meat substitute
• 1-2 tablespoons taco seasoning
• 1 cup tomato puree or tomato sauce
• 1 cup corn
• 1 cup black beans (cooked)
• 4 ounces cream cheese
• hot sauce to taste
• salt and pepper to taste
• 1/2 cup salsa
• 1/2 red pepper
• 1/2 yellow pepper
• 8 (small) corn tortillas (you could use any kind of tortilla, but corn is really good in this recipe)

Directions

1. Heat the oil in a large pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the "meat" and cook until well blended, 2-3 minutes.
5. Add the taco seasoning, tomato puree, corn, black beans and cream cheese.  Cook until the cheese has melted in, about 2-3 minutes. Remove from heat
6. Add chopped yellow and red peppers and stir.
7. Season with hot sauce, salt and pepper to taste.
8.  Tear the corn tortillas into fourths and place half of them in a layer along the bottom of an 8" casserole pan. Top with 1/2 of the bean/meat mixture. Repeat tortilla and bean/meat layers, ending with a bean/meat layer (you should have 2 tortilla layers and 2 bean/meat layers.
9. Bake in a preheated 350F about 20-25 minutes.
10. Serve with more salsa and brown rice, plus lots of vegetables like shredded cabbage and tomatoes.