Enchilada Casserole

Source: "Vegan Fusion World Cuisine" by Mark Reinfeld and Bo Rinaldi.

  • 12 Blue corn tortillas

Filling Mixture

  • 2 TBL Olive oil

  • 1 1/2 cups diced onion

  • 3/4 cup Green peppers, diced

  • 2 TBL garlic, minced

  • 1 tsp Jalapeno, seeded and minced

  • 1 1/2 pounds Tofu, extra firm, crumbled

  • 1 1/2 cups Tomatoes, chopped (or your best salsa!)

  • 1 cup Black beans, cooked

  • 3 TBL Tahini

  • 2 TBL Cilantro, minced (or much more the way I like it)

  • 2 1/2 TBL Soy sauce or Bragg Liquid Aminos

  • 1 1/2 tsp Chili powder

  • 1 tsp Cumin powder

  • 1/4 tsp cayenne pepper

  • Salt and pepper to taste

Topping

  • 1 can Black olives, small, pitted (drained well)

  • More cilantro, chopped

  • Salsa of your choice

  1. Preheat oven to 350 degrees. In a large saute pan, put olive oil, onions, garlic, green pepper, and jalapenos. Cook on medium-high heat for 5 minutes, stirring frequently. Add water if needed to prevent sticking. Then add tofu (crumbled) and stir frequently for another 5 minutes. Place this cooked mixture into a large mixing bowl.

  2. Place all of the remaining "filling" ingredients into the cooked mixture, combine everything thoroughly. Set aside.

  3. Lightly oil a 9"x13" casserole dish. Dip all of the tortillas into the salsa. Place a layer of tortillas on the bottom of the dish. Add one layer of the cooked filling mixture. Place another layer of tortillas on top. Add the remaining filling mixture on top. Place a final layer of tortillas on top.

  4. Place a thick layer of salsa on top of the tortillas. Cover dish with foil and bake for 35 minutes. Remove from oven, top with olives and cilantro, and let cool for 10 minutes before serving.

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