Mexican Hat

WHIZ in blender until smooth:

1 1/2 c. cashews
6 1/2–7 oz. can red pimento, drained
3 tbsp. lemon juice
2 tsp. salt
2 tsp. onion powder
3 tbsp. nutritional food yeast
1 tsp. garlic powder
1 tsp. oregano
3 1/2 c. water 1 tsp. cumin (to taste)
Additional ingredients:
1 dozen corn tortillas
4 c. cooked & salted pinto beans, drained
3 large tomatoes, chopped small
1 c. sliced black olives
1 c. chopped onion
1 recipe of SALSA

SPRAY a 9” x 13” pan. POUR small amount of sauce, enough to coat bottom of pan.
PLACE a layer of corn tortillas to cover bottom. (Some may have to be cut in half.)
SPRINKLE with 1/3 of beans, tomatoes, onions, olives, sauce, and salsa. REPEAT the
layers. For top layer, pour sauce only on top, reserving tomatoes & olives to add later.
Cover with foil and BAKE at 350° for 1/2 hour. Uncover, sprinkle with tomatoes & olives,
and bake 15 minutes more. Let set 15 minutes before serving. Garnish with chopped green
onion tips if desired. YIELD: 8 Servings

*To make Macaroni & Cashew Cheese: omit cumin and oregano from sauce. Boil 3 c. of
macaroni, and use instead of vegetables, tortillas and beans.