Servings: 6
Preheat oven to 375 degrees.
Bottom layer:
1 15 ounce can black beans, drained and rinsed
1 15 ounce can red or pinto beans, drained and rinsed
1 15 ounce can chili beans in oil-free sauce, undrained
1 8 ounce can tomato sauce
1 cup frozen corn kernels, thawed slightly
¼ cup chopped onion
2 teaspoons chili powder
Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly.
Middle layer:
1 15 ounce can white beans, drained and rinsed
½ cup fresh salsa
1/3 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon granulated onion
1 teaspoon prepared yellow mustard
Place all above ingredients in a food processor and process until very smooth. Pour over the bean layer and spread evenly.
Top layer:
1 20 ounce bag fresh shredded oil-free hash brown potatoes
Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.
Hints: Serve with hot sauce to drizzle over the top for more heat, or serve with tofu sour cream to mellow it out a bit.
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