This yummy, cheesy tortilla casserole has all the flavor you could want, and then some. It's comfort food at its best!
1 tablespoon olive oil
1 large yellow onion, chopped
1 large green bell pepper, seeded and chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons oregano
4 cloves garlic, crushed
1 15-ounce can of diced tomatoes
1 7-ounce can of diced green chilies
1 cup fresh or frozen corn kernels
1 14-ounce block extra firm organic tofu, shredded
1 1/4 cup almond milk
3 tablespoons cornstarch
8 6-inch corn tortillas
7 ounces vegan, Monterey Jack cheese, shredded
2 scallions, thinly sliced
Preheat oven to 350°
Heat a large skillet over medium heat and add the olive oil.
Add onion, bell pepper, salt, and pepper, and cook for 8 to 10 minutes, stirring until the onion is soft and lightly browned. Next, stir in the cumin, chili powder, oregano, and garlic and cook for an additional minute. Next, add the diced tomatoes and green chilies. Bring the mixture up to a gentle simmer, then stir in the corn. Cook just until heated through; about another minute is all it needs. Then, reduce the heat to low.
Meanwhile, in a medium bowl, stir together 1/4 cup milk and cornstarch until well combined. Add the remaining milk. Add the mixture to the skillet and bring to a simmer, continually stirring until slightly thickened, about a minute. Stir in the tofu and cook until heated through. Season to taste with salt and freshly ground black pepper. Remove from heat.
Lightly oil the bottom of a 9 x 13-inch baking dish. Arrange four tortillas along the bottom, partially overlapping. Top with half the tofu mixture, then sprinkle with half the cheese. Add a second layer of tortillas, tofu mixture, and top with the remaining cheese.
Cover with foil and bake until the liquid is bubbling and the cheese has melted, about 35 to 40 minutes.
Remove from the oven and allow to rest for 5 to 10 minutes, then remove the foil.
Serve with a variety of your favorite sides, such as vegetarian refried beans and toppings, such as vegan sour cream, cilantro, tomatoes, lettuce, red or green onion, salsa, or hot sauce, and jalapenos.
Refrigerate any leftovers and enjoy within 3 to 5 days.
