Mesican Tortilla Bake--No, that is supposed to be MEXICAN TORTILLA BAKE

[Guest guest]

Sorry 'bout that. The recipe is a winner either way!

Katie

 

, " cozycate " <cozycate

wrote:

>

> 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.

>