Tortilla Stack With Chili-Tomato Sauce

• 1 large onion, coarsely chopped
• 1 large green bell pepper, seeded and chopped
• 2 tablespoons oil
• 1 pound package tofu
• 1 1/2 teaspoons mild to hot chili
• 1/2 teaspoon ground cumin
• 1/4 teaspoon coriander
• 1 4-ounce can chopped black olives
• Salt and freshly ground black pepper
• 6 corn tortillas
• 1 12-ounce can whole kernel corn
• 1 cup coarsely grated Cheddar cheese
• Chili-tomato sauce (see recipe)

1. Preheat oven to 350 degrees.
2. Heat oil in large skillet.
3. Saute onion and green pepper until onion is soft.
4. Drain liquid from tofu and mash.
5. Add to skillet with chili powder, cumin and coriander.
6. Drain liquid from olives and add.
7. Stir and cook until tofu has dried.
8. Season with salt and pepper.
9. Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
10. Drain liquid from corn.
11. In small casserole place 2 tortillas.
12. Top with 1/3 of tofu mixture; top with 1/3 of corn and chili-tomato sauce.
13. Repeat layering 2 more times, ending with chili-tomato sauce.
14. Sprinkle with cheese.
15. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.

onion, green bell pepper, oil, tofu, hot chili, ground cumin, coriander, black olives, salt, corn tortillas, whole kernel corn, cheddar cheese, chilitomato sauce

Taken from cooking.nytimes.com/recipes/6785 (may not work)