Ingredients:
* 8 corn tortillas (oilfree)
* 1 C red enchilada sauce (oilfree) – I order 16oz jar medium 505 Southwestern brand online
* 1/2 C mashed pinto beans (low salt, oilfree)
* 3/4 C Nacho cheez sauce (vegan, oilfree, nutfree, made from blended cauliflower, red bell pepper, onion & white beans)
* 1 C precooked brown rice
* 1 C tomato salsa (pico de gallo)
* 1 1/2 C diced potatoes (airfried from frozen works well, like oilfree frozen potatoes O’Brien w/ onions & peppers)
* 1 small can of black olives
Instructions:
* Preheat oven 350 degrees
* airfry (or quick bake) the diced potatoes separately & remove from oven
* pour 1/3 C red enchilada sauce in bottom of large baking dish (9×13 inches) – no oil required
* airfry (or pre-bake) the corn tortillas, but not until crispy, just warm them up
* arrange tortillas in 2 stacks inside baking dish, layering other ingredients on top as follows:
– tortilla
– mashed beans
– nacho cheez
– brown rice
– salsa
– diced potatoes
– few olives
– drizzle of enchilada sauce
– repeat, repeat, repeat
* cover w/ parchment paper, then seal w/ aluminum foil on top (this prevents foil contact w/ food)
* bake 30 minutes at 350 degrees
PS I have lots of leftover Nacho cheez sauce which I can use over potatoes, rice, pasta, sweet potatoes, etc!