ENCHILADA CASSEROLE RECIPE

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INGREDIENTS: Sauce 1 each onion several cloves of garlic 1 each 16 ounces. can crushed tomatoes 1 can green chiles oregano and basil to taste Filling 2 C.(s) black beans 1 C.(s) whole wheat couscous, reconstituted 1/2 pack tofu, firm, mashed corn tortillas DIRECTIONS: Water sauté the onion and garlic until brown, deglaze and continue until they reach the condition you favor. Add tomatoes and chilis. Add spices and salt and pepper to taste and simmer while you mess with the rest of the ingredients Reconstitute couscous with hot water. * stir together couscous, beans and crushed tofu. Add sauce to create a desirable consistency. (be sure to save enough sauce for the casserole). Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the bottom and spread it around. Heat a skillet to medium and use it to soften the corn tortillas (put them on the skillet and flip them when they get a bit hot; they should wind up soft). Roll about 2 to 3 Tbls. of the filling in each tortilla (while heating the one to follow) and squeeze them tightly side by side in the pan. Cover the rolls with remaining sauce when you're done. Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes