Crisp tortillas are layered with a rich bean and sausage mixture, then baked with cheese. Yum!

INGREDIENTS | SERVES 6–8

• 1 pound gluten-free ground pork sausage
• 1 red bell pepper, chopped
• 1 (4-ounce) can chopped green chilies, drained
• 2 (15-ounce) cans kidney beans, drained
• 2 tablespoons Taco Seasoning Mix
• 1 (8-ounce) can gluten-free tomato sauce
• 3 tablespoons vegetable oil
• 9 (6-inch) corn tortillas
• 1 cup shredded dairy-free, vegan Cheddar cheese
• ½ cup shredded dairy-free, vegan Monterey Jack cheese

1. In large saucepan, cook pork sausage over medium heat, stirring to break up meat, until browned. Drain well. Add red bell pepper; cook and stir 3 minutes longer.

2. Add chilies, beans, Seasoning Mix, and tomato sauce and bring to a simmer. Simmer, stirring frequently, 10 minutes.

3. In another large saucepan, heat vegetable oil over medium-high heat. Fry the tortillas, one at a time, until crisp, turning once, about 2–3 minutes. Drain on paper towels.

4. On a large cookie sheet with sides, place one tortilla. Top with one-sixth of the pork mixture and one-sixth of the cheese. Repeat layers, using 3 tortillas, ending with tortilla and cheese. Repeat with remaining tortillas, pork mixture, and cheese, making three stacks.

5. Bake 25–35 minutes, or until cheese is melted and bubbly. Let stand 5 minutes. Cut each stack in thirds to serve.

Calories: 411.03
Fat: 23.75 grams
Saturated Fat: 6.11 grams
Carbohydrates: 27.48 grams
Sodium: 804.03 mg