Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 Enchilada Casserole 1 onion several cloves of garlic 1 16 oz. can crushed tomatoes 1 can chilies (the smallest can of green ones) oregano and basil to taste 2 cups black beans 1 cup whole wheat couscous, reconstituted 1/2 package White Wave low fat firm tofu crushed corn tortillas 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 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). Spray 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 ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 Faith Hill - Exclusive Performances, Videos & More http://faith. Quote Link to comment Share on other sites More sharing options...
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