Vegan and Gluten Free Mexican Bean Baked Casserole

Allergy Free Test Kitchen has this fun Mexican casserole on her blog. I may omit the cinnamon, just because I'm not a cinnamon fan in savory dishes. Enjoy!

From: Adapted from More Choices by Cheryl D. Thomas-Peters

Ingredients:

• 1 15 oz. can pinto beans, rinsed, drained, soaked, drained again
• 1 15 oz. can mild chili beans, with sauce
• 1 onion, chopped
• 1/2 cup mild salsa
• 1/16 tsp. cinnamon
• gluten free (homemade or bought), corn, tortillas (how much is up to you)
• Daiya Cheddar like cheese shreds (as much as you like)

Directions:

1. Preheat oven to 375 F.
2. In a bowl, combine beans, onion, salsa and cinnamon.
3. Cut your tortillas into little 1-2 inch pieces.
4. Place a layer of tortillas in a 10 by 8 Pyrex pan.
5. Spoon some bean mixture evenly over top of tortillas.
6. Sprinkle some cheese over top.
7. Layer more tortillas.
8. Spoon more bean mixture over tortillas.
9. Sprinkle more cheese, if desired.
10. Repeat layers as often as you like or want. Top most layer should end with cheese.
11. Bake for 45 minutes.
12. Cut into squares and serve with sour cream, or any toppings you choose.