366 Dairy-Free: Enchilada Bake

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* Exported from MasterCook *

 

Enchilada Bake

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R Robertson, p 192

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons corn oil

1/2 cup minced scallion

2 tablespoons au-purpose flour

1 cup Vegetable Stock

(see separate recipe)

2 cups cooked or canned pinto beans -- drained

3/4 teaspoon salt

12 soft corn tortillas

2 cups chunky salsa

1 1/2 cups firm silken tofu -- drained

4 ounces canned diced green chilies

2 tablespoons lime juice

1/2 cup grated soy Cheddar cheese

 

Preheat the oven to 350 degrees. Heat the oil in a medium skillet over

medium heat. Add the scallion and cook about 3 minutes, or until

softened. Stir in the flour and cook 1 minute. Add the stock and cook,

stirring, to achieve a smooth consistency, about 1 minute longer. Add the

pinto beans and 1/2 teaspoon of the salt, and set aside. Lightly oil a

baking dish or coat with nonstick cooking spray. Line the bottom of the

dish with a layer of 4 tortillas. Spread with half of the salsa and cover

with half of the pinto bean mixture. Repeat the layers, ending with a

layer of 4 tortillas, and set aside. In a small bowl, combine the tofu

with the chilies and lime juice, and remaining 1/4 teaspoon salt, whisking

until smooth. Pour over the layered bean and tortilla mixture. Cover and

bake for 25 minutes. Remove the cover; top with the soy cheese and bake,

uncovered 8to 10 minutes longer to melt the cheese.

 

8 SERVINGS

 

Calories 334 Kc • Protein 17 Gm • Fat S Cm • Percent o* calories from fat

19% Cholesterol 0 mg • Dietary Fiber 4 Gm • Sodium 1119 mg • Calcium 178 mg

 

 

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