Three Layer Mexican Pie

This is a recipe that I make when my freezer is running low on quickly-grab and eat meals. It is delicious and filling, and we enjoy a meal of it before I freeze the rest in individual portions for later.  I'm not sure if the family is sold on the whole 'faux cheese' idea, but adding a little shredded cheddar cures their hesitation quickly (and of course ends the 'vegan' status of the dish, but that's ok--none of us are actually vegan). I personally love to dabble in vegan recipes that rely on whole, healthy ingredients.

On a day when I know I'm gonna be famished for lunch, this is great to take from the freezer and warm up to eat with tortilla chips.

Three Layer Mexican Pie (fatfreevegan.com)

Bottom Layer:
Beans and corn
Mix together and layer in bottom of 9X13 baking pan:

1 can black beans (drained and rinsed)
1 can dark red kidney beans (drained and rinsed)
1 can sweet corn with peppers (drained and rinsed)
1 can chili beans in sauce (hot or mild)
1 TBS dehydrated onion flakes (or finely diced fresh)

Middle Layer:
Nacho Cheaze (based on recipe from Healthy Heart Foundation)
Combine in food processer or blender:

1 can great northern beans (drained and rinsed)
6 TBS nutritional yeast (not brewer’s yeast)
1/2 C salsa (hot or mild)
2 TBS lemon juice
1 tsp onion powder
1 tsp any type of prepared mustard

Blend until very smooth and creamy; pour over beans.

Top Layer:

1 bag of Hashbrown potatoes

I used Simply Potatoes Southwestern Hashbrowns but you can use regular hashbrowns mixed with 1 TBS chili powder

Spinkle hashbrowns over cheaze sauce

Bake at 375 F for 45 minutes or until hashbrowns are brown and cheaze is bubbly.