2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon peanut oil
1 can (29 oz.) red enchilada sauce
12 corn tortillas (6 in. wide)
2 cups veggie shread mexican cheese (8 oz.)
Chopped fresh cilantro
Diced fresh avocado
Vegan sour cream
In a 5- to 6-quart pan over high heat, onion, garlic, oregano, and cumin in oil about 4 minutes. Stir in black beans and 1 cup enchilada sauce. Add salt to taste.
Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the black bean mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
Bake in a 425° oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro, avocado and a dollop of sour cream. Yum!