Easy Enchilada Casserole

Serves 4

8               4" corn tortillas – cut in half
1 can           enchilada sauce
1 can           vegetarian refried beans
1  cup          corn
½ cup           onion - chopped
¾ cup           nutritional yeast
1 ½ cups        spinach – chopped

 

1.      Preheat oven to 350F.  Spray an 8×8 casserole pan with canola or olive oil baking spray. 

2.      Cut tortillas in half.  Place 2 tortillas (4 halves) on top of the enchilada sauce.

3.      Start layering:

          1/3 can refried beans 

1/3 cup corn

1/6 cup onion (about 2 Tablespoons)

¼ cup nutritional yeast

½ cup spinach

¼ cup enchilada sauce

2 tortillas (4 halves) on top

4.      Repeat layering two more times.  Top with remaining tortillas halves.

5.      Cover with foil. Bake for 45 minutes. Let rest for 10 minutes before serving.

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