6 6-inch corn tortillas oil free, see notes
1 15- ounce can vegan refried beans pinto or black, look for low sodium
1 16- ounce package frozen hash brown potatoes oil free, see notes
2 bell peppers ¼" diced
1 poblano pepper ¼" diced
1 can premade Enchilada Sauce
1-2 cup Easy Cheezy Sauce or shredded cheese
2 green onions sliced
Bag of nacho chips - casserole is a great dip too
Optional: Serve with chopped cilantro and a squeeze of fresh lime juice
Preheat the oven to 350 degrees Fahrenheit.
Put chopped onion in pan, then after a few minutes, add chopped bell and poblano peppers ... and salt/pepper... cook for about 5 minutes
Pour a bag of frozen hashbrowns on top and cover with lid (to help hashbrowns thaw out).. then remove cover and stir occassionally until hashbrowns are crispy but not burnt.
Ladle ½ cup of the enchilada sauce into the bottom of a 9 x 13 inch baking dish. Then place the 6 corn tortillas in the bottom of the dish over the sauce. They'll overlap a bit, which is ok.
Using a large spoon and/or your hands, spread the refried beans over the tortillas, pressing it gently into a nice even layer.
Spread the hash brown potato and pepper mixture evenly over the refried beans.
Pour the remaining enchilada sauce evenly over the casserole, cover with foil, and bake at 350 degrees Fahrenheit for 40 minutes, or until heated through.
Remove the casserole dish from oven, uncover, and pour the vegan cheese sauce evenly over the top. Use the back of a wooden spoon or a rubber scraper to gently spread it over the top of the dish, trying not to disturb the enchilada sauce too much. (See notes). Top with sliced green onion, cover and cook 10 more minutes or until everything is very hot.
Serve with nacho chips
POTENTIAL IMPROVEMENT - add another layer of tortillas, but I'm not exactly sure when.