vegetable
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Edit the Order and Block of Recipe Lines
Block 0
225
gram
cashew
360
gram
salsa
113
gram
water
2
tsp
smoked paprika
2
tsp
cumin
1.25
tsp
salt
0.33
cup
nutritional yeast
270
gram
soy yogurt
Block 1
14
tortilla
corn tortilla
Block 2
800
gram
black bean
Block 3
360
gram
salsa
Block 4
440
gram
frozen corn
Block 5
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green onion
Edit the Order of Instructions
Block one is the cheeze. Blend 2x on longest time setting to ensure cashews are not gritty
-1
add 2/3 cup cheese to the bottom of pan and spread, making sure to cover the corners
0
cut tortillas in half
0
lay down 3 rows of 5 tortilla halves, making sure to cover the corners
1
add 2 cup black beans, 1.5 cup salsa, 1.5 cup corn, and a full ladle full of cheese
2
lay another 3 rows of 5 tortilla halves
3
add 2 cup black beans, 1.5 cup salsa, 1.5 cup corn, and a full ladle full of cheese
4
lay another 3 rows of 5 tortilla halves
5
add 2 cup black beans, 1.5 cup corn, and 1 cup cheeze
6
cover with foil and bake at 375 for 15m
7
uncover and bake for an additional 5m
8
6 servings fit into one 9x12 pan. Recipe must be in a multiple of 6
9
Top each serving with a 1/4 cup cheeze and 1/8 cup green onions. Serve with a 2 ounce container of zippy sauce
11
Recipe was adjusted 6/9; added an additional enchilada layer, removed old directions, re-ordered directions
13