4-Layer Enchilada Cakes

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

½ cup raw cashews

2 tablespoons nutritional yeast

1 tablespoon lemon juice

Sea salt and freshly ground black pepper, to taste

1 15-oz. can black beans, rinsed and drained

½ cup cooked brown rice

2 tablespoons fresh cilantro, snipped

2 teaspoons taco seasoning

2 medium red-skin potatoes, cut into 1-inch pieces

2 cups mushrooms, thinly sliced

2 orange bell peppers, finely chopped (2 cups)

1 medium red onion, finely chopped (1 cup)

2 cloves garlic, minced

½ teaspoon ground cumin

7 cups chopped Swiss chard

10 6-inch corn tortillas, divided

4 cups oil-free enchilada sauce, divided

½ cup pico de gallo, homemade or store-bought

Directions at forksoverknives.com

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