Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil Dash cayenne pepper (opt.)
1 Onion, chopped 1 c Frozen or fresh corn kernels
2 Cloves garlic, minced 16 oz Canned pinto or kidney beans
1 Green pepper, -drained
-coarsely chopped 1 c Tomato sauce
1 ts Ground cumin 6 Corn tortillas
1 tb Chili powder or to taste 1 c Vegan cheese sauce

In a large skillet, heat oil over medium-high heat.
Saute onion, garlic and green pepper for about 5 minutes, or until
soft. Stir in spices and saute a minute more. Remove from heat. Mix
in corn, beans and up to 1 cup of tomato sauce.

Place tortillas in a 2-quart casserole dish, arranging them to cover
the bottom. Spoon in half of the corn-bean mixture and spread 1/2 cup
vegan cheese sauce on top. Repeat layers, using up all ingredients.

Cook, uncovered, on high heat in the microwave for 10-15 minutes,
until casserole is heated through and cheese has melted. Let stand 5
minutes before serving.
Serves 4-6.

Variation: Add 1 cup brown rice tothe bean-corn mixture.

Serving suggestion: Serve with a tossed salad and orange slices.

Per serving: 424 cal.; 24 g prot.; 20 g. fat; 62 g.
carb.; 0 chol.; 700 mg sod.

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