Sauce Ingredients: ½ cup raw cashews, soaked 1 teaspoon Dijon mustard * ¼ cup water ¼ cup low-sodium vegetable broth * 3 Tablespoons nutritional yeast 2 Tablespoons + 1 teaspoon distilled white vinegar 1 teaspoon tomato paste 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon sweet paprika ¼ teaspoon chipotle powder 2 Tablespoons dried minced onions ½ teaspoon sea salt (+/-) * Bean-Veggie Layer Ingredients: ½ cup yellow onions, fine dice 1 jalapeno pepper, fine dice 1 red bell pepper, diced 1 – [ 15.5 oz can ] black beans, drained and rinsed 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed 1 cup frozen corn 1 to 3 teaspoons lime juice (+/-) ¼ teaspoon chipotle powder 1 teaspoon smoke paprika 1 ½ teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cumin ½ to 1 teaspoon sea salt (+/-) * Other Ingredients: 8 – 6-inch tortillas (or 4 to 6 – 8-inch tortillas) * Optional Ingredients: Chopped fresh cilantro Chopped avocados Shredded lettuce Chopped tomatoes Cook Mode Prevent your screen from going dark INSTRUCTIONS 1. Preheat the oven to 400 F. 2. Line the bottom of a small casserole baking dish (or an 8-inch spring-loaded cheesecake pan) with parchment paper. 3. Make the sauce. Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes, or place the cashews into a small stockpot and boil for 10 minutes, drain off the water, then place them into a high-speed blender with all the remaining Sauce Ingredients and blend on high until smooth and creamy. 4. While the cashews are soaking, make the Bean-Veggie Layer. Place the diced onions, bell pepper, and jalapeno into a non-stick skillet and sauté for approximately 8 to 9 minutes until tender. If the veggies start to stick splash a little water in the pan. 5. Then add all the remaining Bean-Veggie Ingredients into the pan, saute, stirring constantly until heated through, approximately 3 minutes. Then remove from the stove and set aside. 6. Crisp the tortillas: Place the tortillas onto a large baking sheet and place into a preheated 400 F oven and toast until lightly crisp, approximately 5 minutes, then remove. 7. Assemble the casserole: Place one 6-inch tortilla on the bottom of the spring-form pan, then take one 6-inch tortilla and cut it in half and place it on the sides to cover the bottom of the 8-inch spring-form pan (see notes below). Then take ¼ of the bean-veggie mixture and place it on top of the tortillas and spread into a thin layer. Cover the veggie layer with ¼ cup of the sauce, then repeat 3 more times, ending with sauce on top. Note: Don’t worry if the sauce doesn’t completely cover the entire veggie layers. 8. Place the taco pie into a preheated 400 F oven and place a baking sheet over top (cookie sheet) to lock in the heat and bake for 20 minutes until heated through. 9. Serve topped with shredded lettuce, chopped tomatoes, avocadoes and cilantro. Cut into wedges, enjoy! For notes, updates & add-ons click: