4-Layer Enchilada Cakes

For cashew cream, in a small bowl combine cashews and ½ cup hot water. Let stand 20 minutes. In a blender combine cashew mixture, nutritional yeast, and lemon juice. Cover and blend until smooth. Season with salt and black pepper. Preheat oven to 350°F. In a medium bowl mash the black beans. Stir in the brown rice, the cilantro, and the taco seasoning. Place the red potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Remove and mash potatoes. Meanwhile, in another large saucepan cook the mushrooms, the bell peppers, the onion, the garlic, and the cumin over medium 10 minutes or until onion is golden, stirring frequently. (The mushrooms will release enough liquid to prevent vegetables from sticking.) Season with salt and black pepper. In an extra-large skillet cook the Swiss chard over medium-low 3 to 5 minutes or until slightly wilted. Remove from heat. Toss with ¼ cup of the cashew cream. Layer 1: Using two 11-inch pie plates or shallow 8-inch baking dishes, place a tortilla in each plate. Spread ¼ cup of the enchilada sauce and half of the bean mixture over each tortilla. Layer 2: Top each stack with another tortilla; press lightly. Spread ¼ cup enchilada sauce and half of the mushroom mixture over each stack. Layer 3: Add one tortilla, ¼ cup enchilada sauce, and half of the mashed potatoes to each stack. Layer 4: Add one tortilla, ¼ cup enchilada sauce, and half of the chard mixture to each stack. Top with the remaining tortillas and spread stacks generously with enchilada sauce, reserving some of the sauce for serving. Bake cakes 25 to 30 minutes or until heated through. To serve, warm the remaining enchilada sauce. Serve cakes with remaining enchilada sauce and cashew cream and the pico de gallo. Prep-time: 20 MINUTES / Ready In: 50 MINUTES Makes 10 cups Serving size: 1 cup