Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

WHIZ in blender until smooth:
1 1/2 c. cashews 6 1/2?7 oz. can red pimento, drained
3 tbsp. lemon juice 2 tsp. salt
2 tsp. onion powder 3 tbsp. nutritional food yeast
1 tsp. garlic powder 1 tsp. oregano
3 1/2 c. water 1 tsp. cumin (to taste)
Additional ingredients:
1 dozen corn tortillas
4 c. cooked salted pinto beans, drained
3 large tomatoes, chopped small
1 c. sliced black olives
1 c. chopped onion
1 recipe of SALSA (73)
SPRAY a 9? x 13? pan. POUR small amount of sauce, enough to coat bottom of pan.
PLACE a layer of corn tortillas to cover bottom. (Some may have to be cut in half.)
SPRINKLE with 1/3 of beans, tomatoes, onions, olives, sauce, and salsa. REPEAT the
layers. For top layer, pour sauce only on top, reserving tomatoes olives to add later.
Cover with foil and BAKE at 350° for 1/2 hour. Uncover, sprinkle with tomatoes olives,
and bake 15 minutes more. Let set 15 minutes before serving. Garnish with chopped green
onion tips if desired. YIELD: 8 Servings
*To make Macaroni Cashew Cheese: omit cumin and oregano from sauce. Boil 3 c. of
macaroni, and use instead of vegetables, tortillas and beans.

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