INGREDIENTS:
- 1 small yellow onion, chopped
- 2 teaspoons minced garlic
- 1 10 oz. can RO*TEL diced tomatoes and green chilies
- ¼ cup chopped green pepper
- ¼ cup chopped red or orange pepper
- 1 cup of 1-inch cubed raw sweet potato
- 1/2 cup fresh corn
- 1 cup ½” cubed extra-firm organic tofu
- 1 cup black beans, drained and rinsed
- 1 (2 ounce) can sliced black olives
- 2 cups cooked brown rice
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- Just a dash of cayenne pepper (optional)
- 8 – 10 large soft “whole wheat” tortillas
- 1 large bag Follow Your Heart™ shredded Vegan cheese
DIRECTIONS: 
In a large non-stick skillet over medium high heat, heat corn or grape seed oil. Add the first 3 ingredients and sauté for 2 minutes, stirring constantly. Add ingredients 4 through 8 and continue cooking, stirring constantly for another 5 minutes. Remove skillet from heat and add ingredients 9 through 15, mix until well-combined. Set mixture aside for 10 minutes to allow the flavors to blend.
Grease a 9” x 2.5” Round Pyrex baking dish and place one tortilla on the bottom. Spoon a thin layer of veggie mixture evenly over tortilla, leaving ½’ from the edge of tortilla, then sprinkle with shredded vegan “cheese.” Repeat layers, ending with soft tortilla. Finish Tortilla Pie off with a thin layer of “RED SAUCE” (recipe below), then sprinkle with remaining cheese and bake in 350° oven for 30 – 40 minutes, or until the sides of the Pie are bubbly.
Remove Pie from oven and let cool/set for 10 minutes. Garnish Pie with fresh chopped parsley, or cilantro. Cut pie into wedge-shaped portions and serve with additional garnishes (below).
RED SAUCE:
In a high-speed blender, add 2 small cans Ro*Tel Tomatoes & Green Chiles + 2 tablespoons of organic cold-pressed grape seed or avocado oil. Blend at high speed only until tomato sauce looks “creamy.”
(ADDITIONAL) ON-THE-SIDE GARNISHES:
- Follow Your Heart High Omega Ranch Dressing
- RED SAUCE
- Chopped green onion
- Cubed ripe (but firm) avocado
Bon Appétit!
