Enchilada Casserole (Vegan)

• 1 each onions
• 3 cloves garlic
• 16 ounces tomatoes, canned, crushed
• 1 can hot chili peppers
• 1 x oregano to taste
• 1 x basil to taste
• 2 cups black beans
• 1 cup couscous whole wheat, reconstituted
• 1/2 package tofu low-fat, firm, crushed
• 1 x corn tortillas (6-inch)

1. Water saute the onion and garlic until brown, deglaze and continue until they reach the condition you favor.
2. Add tomatoes and chilis.
3. 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).
4. Reconstitute couscous with hot water.
5. Stir together couscous, beans and crushed tofu.
6. Add sauce to create a desirable consistency.
7. (Be sure to save enough sauce for the casserole).
8. Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the bottom and spread it around.
9. 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).
10. 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.
11. Cover the rolls with remaining sauce when you're done.
12. Bake in a 350F (180C) oven for 30 minutes and then let stand for ten minutes.

onions, garlic, tomatoes, hot chili peppers, oregano, basil, black beans, couscous, corn tortillas

Taken from recipeland.com/recipe/v/enchilada-casserole-vegan-45360 (may not work)