Vegan Enchaladas

18 stone ground corn tortillas (3 layers of 6)
2 cans refried beans
1 medium onion, diced
1 can sliced olives, drained
1 can diced tomatoes w/green chilies
1 small can diced green chilies
1 can whole kernel corn, drained
cashew cheese (see recipe below)
1 can enchilada sauce (red or green)

Mix up beans, raw onion, olives, chilies, tomatoes, and corn in a large bowl. Adding black beans is yummy too.

Whip up some cashew cheese and mix in about 2/3 of the recipe to the bean mixture.

Warm tortillas by toasting in a skillet. Pour a bit of enchilada sauce in the bottom of a large glass casserole dish. Place six tortillas on top of the sauce and then spoon a nice thick layer of the bean mixture on top.

Another layer of warmed tortillas and bean mixture. Another layer of tortillas and then a nice amount of sauce on top.

Cover with foil and bake at 350 degrees for about an hour. Let stand for a bit to thicken before diving in.

{Amounts are subject to whether you like things spicy or beany or cheesy...you decide!}

Cashew Cheese
3 T olive oil (or a bit less)
1 red bell pepper, seeded and coarsely chopped
1 1/2 c raw cashews, washed
1/4 c raw sesame seeds
1 c water
1/3 c nutritional yeast flakes
1/4 c oil
1 tsp salt

Heat olive oil in small frying pan over medium-high heat. Add bell pepper and cook until tender, 5-7 minutes. Transfer the pepper to a blender. Add all the remaining ingredients and blend quite awhile, until smooth. The spread will keep up to a week in the refrigerator.
Yields about 2 cups