Enchilada Casserole

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Enchilada Casserole

 

Ingredients:

Sauce

1 onion

several cloves of garlic

1 16 oz. can crushed tomatoes

1 small can chilies

oregano and basil to taste

Filling ingredients

1 C corn

2 cups black beans

1 cup whole wheat couscous, reconstituted

1/2 package firm tofu, really chopped up

corn tortillas

 

Directions:

 

Saute the onion and garlic until brown, continue until

they reach the condition you favor. Add tomatoes,chilies. Add spices

and salt and pepper to taste and simmer while you prepare the rest of

the ingredients.

Stir together couscous, corn, beans and tofu. Add sauce to create a

desirable consistency.

(Be sure to save enough sauce for the casserole).

 

Spray 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 tablespoons 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.