Vegan Cheesy Mexican Tortilla Bake (WFPBNOGF)

Directions

1. First, prepare your cheese sauce by adding all of the ingredients listed under "cheese sauce" to a high-powered blender. If you are just wanting to use the cheese sauce for nachos or another recipe, I would add it to the stove and heat it just to thicken it up slightly. It is delicious on nachos!
2. Preheat your oven to 375 degrees F and lightly spray a 8-1/2 by 8-1/2 square casserole dish like ceramic or stone with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. Lay on top of the cheese sauce 6 of the cut tortillas per each row for 3 rows. This will use 1/2 of the tortillas.
3. Add 1 can of the beans on top of the tortillas and spread out. Add the other 1 cup of the salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. Repeat the steps by adding the remaining tortillas, then the beans, corn and remaining cheese sauce. Cover everything well and top with a piece of foil gently covering the dish. This is so the cheese sauce doesn't bake up and harden too quickly. Bake with the foil on for 15 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges. I baked it for about 8 minutes without the foil but if you prefer the cheese to be more firm, just bake it a bit longer.
4. Garnish with fresh green onions. I loved the crunchy, fresh element of the green onions to the warm cheesy flavor.
5. This dish reheats very well also. I just reheat leftovers in the microwave and mmmmmmm, delicious.