Easy Mexican Tortilla Bake with Mila
Florida Coastal Cooking
Vegan, Gluten Free
1 can (14.5oz) chili, I used Amy's Medium Vegan Chili
1 can (14.5oz) black beans, drained and rinsed
4 scoops Mila
1 28 oz can diced tomatoes of choice (I used Muir Glen Fire Roasted, diced tomatoes with chilies), drained
2 Tbsp adobo or fajita seasoning (be sure to use a from scratch version or check the label for gluten free)
1 pkg (10oz) rice tortillas (or for non-gluten free use any you like)
1 cup shredded Daiya cheese (or any shredded cheese of choice)
1. Preheat oven to 350F. Mix chili, beans, Mila, diced tomatoes and fajita seasoning in a medium bowl.
2. Spray a 9x13 with cooking spray. Cut the tortillas in strips and layer on layer on the bottom of the baking pan. Top with 1/2 the bean/Mila mixture, spreading with spatula, repeat. Top with cheese, cover and bake 25 minutes or until heated through.
**This also freezes well! Simply use two 8x8 pans and do not add the cheese to the half you are freezing. Wrap tightly after layering and freeze for up to 1 month. When ready to heat, bring to room temp, top with cheese and bake at 350F for 25 minutes or until heated through.