If you haven't watched "Forks Over Knives," you should. It's on Netflix and SO worth your time! This recipe comes from the "Forks Over Knives" cookbook! I made a few changes of my own!

Tomato Sauce
2- 8 oz. cans tomato sauce
3 c. water
1/4 c. cornstarch
3 TB chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder

4 c. mashed cooked pinto beans (or 4 cups refried beans)
1 c. chopped green onions
1 1/2 c. frozen corn, thawed (I used frozen peas instead)
1- 2 1/4 oz. can sliced black olives, drained, optional
1-2 TB chopped green chiles, optional
10-12 corn tortillas
2 cups shredded cheese regular or vegan (optional, i used mild cheddar  )
salsa, optional
tofu sour cream, optional

1. To make the sauce: Put all ingredients for the sauce into a saucepan. Mix well with a whisk until well combined. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Taste and add more chili powder if desired. Set aside.

2. To assemble casserole: Preheat oven to 350 degrees. Put the beans, green onions, corn olives, and green chiles into a large bowl and mix gently until well combined.

3. Spread 1 1/2 c. of the sauce over the bottom of a nonstick baking dish (9x13). Place 3-4 corn tortillas in the bottom. Spread half of the bean mixture evenly over the tortillas followed by half cup of cheese. Place another 3 or 4 tortillas over bean mixture, then spread the remaining bean mixture on top followed by half cup cheese. Cover with 3 or 4 more tortillas, and then pour the remaining sauce over the tortillas and top it off with a cup of cheese. Cover the baking dish with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes.