Vegetarian Mexican Casserole

This recipe is inspired by Allyson Kramer's Enchilada recipe in her cookbook "Great Gluten-Free Vegan Eats".  It is an excellent cookbook, and I use it often because we need gluten-free and vegetarian recipes in our household.  This casserole can be cooked in the slow cooker or baked in the oven.

Ingredients

5 medium potatoes, peeled and cubed

2 cloves of garlic, whole

2 tablespoons of butter or Earth Balance Buttery Spread

1 tablespoon olive oil

1/2 cup minced onion

2 cloves garlic, minced

1 green or red bell pepper, chopped

1 cup gluten-free salsa (homemade or Pace)

2 cans organic tomato sauce (398 ml each)

1 1/2 cups vegetable broth (Costco)

1/2 cup gluten-free beer

1 tablespoon cumin

12 sprouted corn tortillas or regular corn tortillas

1 can Amy's Organic Refried Beans with Green Chiles (398 ml)

1 cup cooked corn (or leftover)

1 package nondairy shredded cheese - Daiya pepper jack (227 g) OR shredded monterey jack cheese

Directions

In a saucepan. boil the potatoes and two whole cloves of garlic in water until soft.  When they are done, mash them with butter and salt and pepper to taste (OR skip this step and use leftover mashed potatoes).

While the potatoes are cooking start the sauce in a large saucepan.  Saute the onion, garlic and bell pepper in olive oil until soft.  Add the salsa, tomato sauce, vegetable broth, beer and cumin.  Simmer for about 20 minutes, or until the sauce is slightly reduced and thickened.

Pour about 1 1/2 cups of the sauce in the bottom of a large casserole dish or in the bottom of a slow cooker.  Have the tortillas, mashed potatoes, refried beans, corn and cheese all lined up in a row for assembly.

Using a plate, dip a tortilla in the sauce in the saucepan, then fill with about 2 tablespoons potato, refried beans, corn and cheese.  Roll up to close and place seam side down in the casserole dish or slow cooker.  Repeat with the rest of the tortillas.  Pour the rest of the sauce over top and sprinkle with the remaining cheese.

Set the slow cooker on LOW for 4 hours, or bake the casserole in a 350 degree oven for about 20-30 minutes (or until the sauce is bubbly and the casserole is hot in the middle).  It is quite soft to serve, so I like to top it with something fresh like avocado, chopped fresh cilantro or guacamole.