Mexican Casserole


10-12 corn tortillas

2 cans spicy, fat-free refried beans

1 28 oz. can enchilada sauce or equal amount of favorite salsa, blended smooth

1 batch "cheezy sauce" (see below)

1 small can sliced olives

1/4 cup sliced green onions


Mix refried beans with 1 cup enchilada sauce in large bowl. Pour 1/2 cup enchilada sauce in the bottom of an 8" square casserole dish. Layer with corn tortillas, tearing to fit. Add a layer of refried beans, a layer of cheezy sauce and some sliced olives. Repeat layers two more times. End with a final layer of corn tortillas, the rest of the enchilada sauce and the rest of the olives. Sprinkle with green onions. Cover with parchment and then foil. Bake at 400°F for 45 minutes. Let sit covered for 15 minutes before serving. Serve with any toppings you choose, such as avocado slices, sliced jalapeños or olives.

Cheezy Sauce Recipe:
2/3 cup cashews or slivered almonds
2 TBSP fresh lemon juice
2 tsp salt
1 TBSP onion powder
1 tsp garlic powder (or 1 clove garlic)
2/3 cup jarred roasted red peppers plus 1 TBSP liquid from jar
1 cup water
Blend everything until super smooth.