Filling Ingredients:
1 tablespoon light or extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
1 16-ounce can vegetarian refried beans
1/2 cup mild or medium-hot bottled salsa or one 4-ounce can mild green chilies
2 tablespoons minced, fresh cilantro (optional)
1/2 teaspoon dried oregano
Sauce Ingredients:
1 1/4 cups rice milk original
2 tablespoons unbleached white flour
1 1/2 cups grated nondairy cheese (I recommend Daiya Cheddar Shreds)
Other Ingredients:
Eight to ten 6-inch corn tortillas, cut into halves
1 scallion, thinly sliced
Salsa for topping (optional)
Instructions:
1. Preheat the oven to 400 degrees F. Lightly oil a shallow round 2 quart casserole or 9 by 13 inch baking pan.
2. To make the filling, heat the oil in a medium skillet. Add the onion and saute over medium heat until translucent. Add the garlic and continue to saute until the onion is golden. Stir in the remaining filling ingredients and continue to cook until everything is well heated through.
3. To make the sauce, heat 1 cup of the milk in a small saucepan. Dissolve the flour in the remaining milk. Whisk it into the saucepan, then sprinkle in 1 cup of cheese. Bring the sauce to a gentle simmer, stirring frequently, and cook until thickened.
4. Line the prepared pan with a single layer of tortillas. Pour in the filling and spread evenly over the tortillas. Cover with the remaining tortilla halves.
5. Pour the cheese sauce evenly over the tortillas, then sprinkle with the remaining cheese. Sprinkle the scallions over the top. Bake for 15 minutes, or until the cheese is bubbly. Serve at once (makes 6 servings), and pass around some salsa for topping, if desired.
Note: I like to add fresh salad greens to my meal once everything is ready. Or mix in some cooked veggies like broccoli or cauliflower.
Recipe from The Vegetarian Family Cookbook by Nava Atlas
