Tortilla Casserole | Vegan Nook

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1 large green bell pepper, seeded and chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 4 cloves garlic, crushed
• 1 15-ounce can of diced tomatoes
• 1 7-ounce can of diced green chilies
• 1 cup fresh or frozen corn kernels
• 1 14-ounce block extra firm organic tofu, shredded
• 1 1/4 cup almond milk
• 3 tablespoons cornstarch
• 8 6-inch corn tortillas
• 7 ounces vegan, Monterey Jack cheese, shredded
• 2 scallions, thinly sliced