Mihc's Black Bean Enchilada Bake

• 4 ounces tomato sauce
• 4 ounces tomato juice
• 12 cup water
• 18 teaspoon ground cumin
• 3 tablespoons salsa
• 1 12 teaspoons chili powder
• 12 ounces soy crumbles
• 1 teaspoon dry onion soup mix
• 12 cup low-salt canned black beans, drained
• 14 cup finely chopped onion
• 2 tablespoons chopped fresh cilantro
• 6 corn tortillas
• 1 14 cups water
• 14 cup raw cashews
• 1 tablespoon red star nutritional yeast flakes
• 1 cup cooked brown rice, frozen
• 14 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 12 teaspoons fresh lemon juice

1. Stir tomato sauce, tomato juice, water, cumin, salsa, chili powder and soy crumbles together in a saucepan.
2. Gently heat ingredients together for 5 minutes.
3. Heat oven to 350 degrees.
4. 'Cheesy' sauce: process water, cashews, nutritional yeast flakes, brown rice, salt (if using), garlic powder, onion powder, and lemon juice in a blender or food processor until smooth (2-3 mins).
5. Add onion soup mix, black beans, onion, 1/4 cup "cheesy" sauce, and cilantro to saucepan and mix thoroughly.
6. Soften corn tortillas in microwave (30-60 secs, times vary with your microwave).
7. Place tortilla's in 8" square baking dish.
8. Fold in half like a taco.
9. Place 1/6 of mixture into each corn tortilla.
10. Pour rest of 'cheesy' sauce over tortillas.
11. Bake for 15 minutes.
12. Serving suggestion:shredded lettuce, avocado chunks, red onion & salsa.

tomato sauce, tomato juice, water, ground cumin, salsa, chili powder, soy crumbles, onion soup, lowsalt, onion, fresh cilantro, corn tortillas, water, cashews, brown rice, garlic, onion powder, lemon juice

Taken from www.food.com/recipe/mihcs-black-bean-enchilada-bake-363590 (may not work)