I have a confession. I am a CHEESE addict. So when I find a vegan recipe that satisfies that craving, gives my brain chemicals the 'happy dance' and doesn't leave me with a hangover, headache and intestinal distress the next morning-WHOO HOO! Believe me, I have caved in several times and ordered pizza and I am not a happy person to be around for a couple of days! I know there are some vegan purists who poo poo at "fake" cheese but not this CHEESE addicted girl. I cannot even keep CHEESE in the fridge for my hubby; it calls my name... He's better off without it anyway. So all of that to say-this is one heck of a delicious casserole that I will even serve to those who eat CHEESE!
Before the delicious cheesy sauce.
I always tear my corn tortillas into pieces; much easier than layering them.
Mmmm-after baking with the delicious cheesy sauce. Could not live without Daiya; I keep packages of it in my freezer. I never want to run out; never! For this recipe I used half cheddar and half mozzarella flavors. I have made many, many enchilada casseroles in my pre-vegan/vegetarian days and this beats them all. I know what we're having for leftovers tomorrow!
Black Bean & Sweet Potato Tortilla Casserole and Sauteed Asparagus & Broccolini
I ate two helpings of this but that is much better than stuffing myself with CHEESE pizza!! I have three more recipes I plan on making out of this awesome cookbook. I've never made black-eyed peas and collard greens on New Year's Day and I'm starting the tradition at our house this year-Hoppin' John, Garlicky Greens and Green Chili Cornbread. Thanks Nava, for putting out such excellent cookbooks. I still have her cookbook "Vegetariana" from many moons ago!