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)
- 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 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)