Dairy-free and gluten free casserole with beans. Creamy cashews give this meal a nice, rich flavor.
- 1 cup raw cashews
- 2 cups salsa
- ¾ cups plain or non-dairy yogurt
- 1-¼ teaspoons paprika
- 1-¼ teaspoons cumin
- 3/4 teaspoon sea salt
- 9 6" corn tortillas cut into fourths
- 2 cans black beans rinsed, drained and patted dry
- 2 cups corn
Preheat oven to 375°
Blend the cashews, 5 tablespoons filtered water, 1 cup salsa, ¾ cups yogurt, the paprika, cumin and salt in a high-speed blender until completely smooth.
Place the beans in a large bowl or plate and gently mash most of them together.
Pour ⅓ of the cheese sauce into the bottom of an 8X8 glass casserole dish.
Place 6 tortilla pieces in a row, slightly overlapping. Repeat this step 2 more times to cover the bottom of the dish.
Cover the first layer of tortillas with an even layer of ½ the beans then the remaining 1 cup of the salsa.
Spread ½ the corn over the salsa.
Now repeat the process by spreading another ⅓ of the cashew sauce over the corn (save the rest for the top layer).
Top with another layer of the tortilla pieces then add the remaining beans and corn.
Top with the final layer of cashew sauce. Then loosley cover the casserole with foil to keep it from drying out.
Bake for 15 minutes. Then remove the foil and bake for another 5-10 minutes until the edges are dark orange and firm.