Enchilada Casserole (Vegan)

Yields:	1 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

		---	Sauce
1	each	onion
3	cloves	garlic
16	ounces	tomatoes, canned, crushed
1	can	chilies
1	x	oregano	to taste
1	x	basil	to taste
		---	Filling
2	cups	black beans
1	cup	couscous	whole wheat, reconstituted
1/2	package	tofu	low-fat, firm, crushed
1	x	corn tortillas

Directions

Water sauté 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.

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Member Review

Broccoli Italian Style

Great way to serve brocolli. I add a bit of lemon juice, smidge of seasame oil (tastes more like Asian brocolli than Italian). Cook/steam the brocolli in a few tablespoons of water in a pot with a tight fitting lid instead of boiling. No more than 5 minutes in my opinion or it's overdone.

Reviewed by sean

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