1/2 cup cooked rice
1 (15 ounce) can black beans, rinsed and drained
1/4 cup corn kernels (I used frozen)
1 (4 ounce) can green chiles
1 teaspoon hot sauce
1 cup + 2 tablespoons vegan queso, divided (I used Nacho Mom's)
1/4 cup + 2 tablespoons vegan cheddar cheese, divided (I used Daiya)
1 tablespoon fresh cilantro, chopped
salt and pepper, to taste
5 flour tortillas
1. Preheat oven to 350 degrees F. In a large bowl, combine rice with beans, corn, chiles, hot sauce, 1 cup queso, 1/4 cup vegan cheese, cilantro, salt and pepper and mix well.
2. Place 1 tortilla in the bottom of a deep baking dish and top with a large scoop of the rice mixture. Alternate layers of tortilla and filling until all the mixture is used up. A plain tortilla should be on top.
3. Spread a layer of the remaining queso on the top tortilla and sprinkle with remaining vegan cheese. Cover with foil and bake for 25 minutes, or until heated through and cheese melts.
Source of recipe: I concocted this recipe after throwing around ideas for what to do with a jar of vegan queso!