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Receta Enchilada Casserole (Vegan)
by Global Cookbook

Enchilada Casserole (Vegan)
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  Raciónes: 1

Ingredientes

  • 1 x Onion x Several cloves of garlic
  • 1 x 16 ounce. can crushed tomatoes
  • 1 can Chilis (I got the smallest cn Green ones) x Oregano and basil to taste
  • 2 c. Black beans
  • 1 c. Whole wheat couscous, Reconstituted
  • 1/2 pkt White Wave lowfat hard tofu, Crushed (+ sauce) x Corn tortillas

Direcciones

  1. Water saute/fry the onion and garlic till brown, deglaze and continue till they reach the condition you favor. Add in tomatoes and chilis. Add in spices and salt and pepper to taste and simmer while you mess with the rest of the ingredients (Note: I would have added corn here, had I had it).
  2. Reconstitute couscous with warm water. Stir together couscous, beans and crushed tofu. Add in sauce to create a desirable consistency. (Be sure to save sufficient sauce for the casserole).
  3. 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 warm; they should wind up soft). Roll about 2 to 3 Tbsp. 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.
  4. Bake in a 350 degree oven for 30 min and then let stand for ten min.
  5. Note: since I always cook for me and one fat-loving ovo-lacto vegetarian
  6. (we just got engaged!), I made extra of everything (so do not take my proportions as absolute) and filled two 8x8 pans, rather than one 9x13. I then added extra stuff to his pan of enchiladas, leaving my pan pristine.
  7. This is the way I always make lasagna too; one pan with fatty stuff added to the vlf recipe for him and the vlf version for me. Anyway, I loved my enchiladas, and he gave his an 8 out of 10.