Mexican Burrito Pie

• 2 avocados, ripe
• 1 garlic clove, minced
• 2 -3 scallions, finely chopped
• 1 tablespoon tofu sour cream (homemade or Tofutti brand)
• 1 tablespoon fresh lime juice
• 1 (19 ounce) can black beans, drained and rinsed
• 1 cup salsa
• 1 jalapeno, seeded and minced
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 5 (8 inch) whole wheat tortillas
• 1 1/2 cups vegan cheese, grated (optional)

1. Preheat oven to 350 degrees.
2. In a small bowl, mash together the avocado, garlic, scallions, "sour cream" and lime juice until smooth.
3. In another bowl, mash together black beans, salsa, jalapeno, chili powder and cumin.
4. Spray and 8" pie plate with cooking spray and begin the layers.
5. Place a tortilla, half the bean mixture. Follow with another tortilla then half the avocado mixture topped with 1/2 cup cheese (if using).
6. Continue with another tortilla, remaining beans, followed by another tortilla, remaining avocado topped with cheese and the last tortilla.
7. cover pie plate with foil and bake for 25 minutes.
8. Remove foil, top with remaining cheese if using, and bake for another 5-10 minutes.
9. Cut pie into wedges and serve.

avocados, garlic, scallions, sour cream, lime juice, black beans, salsa, jalapeno, chili powder, ground cumin, whole wheat tortillas, vegan cheese

Taken from www.food.com/recipe/mexican-burrito-pie-379021 (may not work)