Enchilada Casserole

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Recipe submitted by Heather Brown heather@EECS.Berkeley.EDU

Enchilada Casserole

Ingredients (use vegan versions):

1 onion
several cloves of garlic
1 16 oz. can crushed tomatoes
1 can chilis (I got the smallest can of green ones)
oregano and basil to taste
2 cups black beans
1 cup whole wheat couscous, reconstituted
1/2 package White Wave lowfat firm tofu
crushed corn tortillas

Directions:

Water saute the onion and garlic until brown, deglaze and continue until they reach the condition you favor. Add tomatoes and chilis. Add 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).

Reconstitute couscous with hot water. Stir together couscous, beans and crushed tofu. Add sauce to create a desirable consistency. (Be sure to save enough sauce for the casserole).

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 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.

HEATHER, MY ONLY QUEST IS TO FIND OUT IF YOU ARE SINGLE AFTER TASTING THAT MOUTHWATERING RECIPE. ID LOVE TO GET IN TOUCH BABE. NOTHING TUGS AT MY STRINGS LIKE A HOT COOK! love gary

Archived comment by: gARY

I made this. I wound up making way too much of the wheat couscous/tofu/bean mixture and not enough of the tomato/chili sauce. I also should have used spicier chilies. I used mild. In spite of these mistakes, this still turned out pretty good. I look forward to making it again, after learning from these mistakes.

Archived comment by: tom

I made this last week and it was great! I added some spicy salsa to the filling mix and I didn't miss the cheese one bit!

Archived comment by: ronna

We have had this dish several times - it is tasty and healthy. We double the tomatoes, which adds moisture, and top with fat-free sour cream. Its also good with corn in it.

Archived comment by: charrell@marlin.utmb.edu

A can of enchilada sauce would also be good poured over the rolled tortillas (you can get mild or hot).

Archived comment by: sandave

Try this recipe with the melty cheese recipe found under special request. You can have your cheesy taste and be vegan too!

Archived comment by: jimbo

This was awesome, the couscous gave the filling that meaty texture my omnivore friends loved!

Archived comment by: summuhtae