A Salad Master recipe. This dish is great as an appetizer, or main meal. Serve in a burrito!

1 large onion, diced
1 chayote or zucchini squash, sliced
1 carrot, grated
12 - 14 corn tortillas
1 can organic black beans, drained and rinsed
1 small can diced green chilies
1 15 oz. can veggie refried beans
1 large can mild Enchilada sauce or make your own. (Check sauces.)
1 package Vegan Monterey Jack cheese
1/2 cp chopped cilantro
black olives, sliced (optional)
vegan sour cream (optional)

Layer above in the following order in a deep dish casserole, and bake at 350 till hot and bubbly - about 30 minutes.

The squash
Diced onion
Spread thin layer of Enchilada sauce over squash
Add 4 tortillas over sauce (cut in half to fit)
The refried beans
The grated carrot
Add 4 more tortillas over the carrots
Black beans
Sprinkle with small can diced chili peppers
Half of the cheese
Another layer of tortillas
More Enchilada sauce
Cheese on the top