Vegan Tortilla Casserole

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Casserole

1 tablespoon olive oil

1 yellow onion, diced

1 clove garlic, chopped

1 tablespoon ground cumin

Two 15-ounce cans beans, rinsed and drained (I use black and kidney beans)

2 cups roasted diced butternut squash (or frozen cooked butternut squash, thawed)

1 can diced tomatoes with their juices

1/4 cup tomato paste

1 bunch kale, stems removed and leaves chopped (about 3 cups)

Kosher salt and freshly ground black pepper

Eight 8-inch whole-wheat tortillas (or corn tortillas, if gluten-free)

1 cup vegan shredded cheese or Cashew Cheese Sauce (recipe follows)

Chopped cilantro, for serving

Vegan sour cream, for serving

Cashew Cheese Sauce:

1/2 cup raw cashews

1 cup unsweetened almond milk

2 tablespoons nutritional yeast

1 tablespoon fresh lemon juice

1 clove garlic

1 1/2 teaspoons smoked paprika

1 teaspoon kosher salt