Enchilada Bake

Ingredients:

1 3/4 cup salsa, divided

2/3 cup crushed tomatoes

2/3 cup water

1/2 tsp cumin

1/2 tsp oregano

1 can vegetarian refried beans

1 red onion, chopped

8 flour tortillas

Daiya dairy-free shredded cheddar cheese

sliced black olives

Toppings: crushed tortilla chips, shredded lettuce, Tofutti dairy-free sour cream

Directions:

Place 1 1/4 cup salsa, crushed tomatoes, water, cumin, and oregano in a sauce pan and bring to a boil.  Reduce heat and simmer for 15 minutes.

Mix refried beans and 1/2 cup salsa together until smooth. 

Ladel ~1/2 cup of the sauce on the bottom of a 9x13 inch casserole dish.  Smear 1 Tbsp of the sauce on a tortilla.  Add beans, onion, shredded cheese.  Wrap and place in the casserole dish.  Repeat until casserole dish is filled.

Pour remaining sauce on top.  Sprinkle with onion and black olives and shredded cheese.  Bake at 350 degrees for 15 minutes.

Serve topped with crushed tortilla chips, shredded lettuce, sour cream, and Avocado Salad