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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