Mesican Tortilla Bake

[Guest guest]

This is another winner recipe from the Robin Robertson book, The

Vegetarian meat & potatos cookbook. My carnivore husband ate till

he could hardly waddle away from the table. This dish is quick and

easy to make and just stick it the fridge until you are ready to

eat.

 

Mexican Tortilla Bake

 

1 Tablespoon Olive Oil

1 large garlic clove, minced

1 1/2 cups cooked pinto beans or one 15 oz can, drained and rinsed

(I was out of pinto, so used one can of black beans)

one 14.5 oz can of diced tomatoes, drained

1 1/2 tablespoon chili powder

salt and pepper to taste

1 1/2 cups prepared salsa of your choice

(I used southwest style, mild)

4 ounces soft or silken tofu

(I substituted 4 oz of part skim ricatta cheese.)

2 tablespoons lime juice

12 6inch flour tortillas

1 cup shredded Monterey Jack or Mesican mix cheese

You could substitute soy cheese

 

Preheat oven to 350*. Lightly oil a 9x13 baking dish

Heat the oil in a large skillet over medium heat.

add the garlic and cook until fragrant, about 30 seconds. Add the

beans, tomatoes, chili powder, salt and pepper. Simmer for about 5

minutes and remove from heat.

In a food processor or blender, combine the salsa, ricatta cheese or

tofu, line juice and about 1/2 of the bean mixture. Process until

well blended.

Spread a thin layer of the salsa mixture iver the bittin if the

prepared dish. Arrange 6 of the tortillas on top, overlapping as

necessary. Spread the remaining bean mixture over the tortillas and

cover with another layer of tortillas. Top remaining salsa mixture

and sprinkle with shredded cheese.

Bake unitl hot, bubbly and lightly browned on top, about 30

minutes. Let rest for 10 minutes before serving.

I served with shredded letuce, tomatoes, black olives and diced

avacado or guacomole sauce.