Enchilada Casserole (Vegan)

Ready in 1 hour

Try this Enchilada Casserole (Vegan) recipe, or contribute your own. "Fatfree" and "Dec." are two of the tags cooks chose for Enchilada Casserole (Vegan).

Top-ranked recipe named "Enchilada Casserole (Vegan)"


Ingredients

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2 c Black beans
1 cn Green Chilis; (I got the smallest can)
1 c Whole wheat couscous,; Reconstituted
1 Onion
Oregano; and basil, to taste
SAUCE
1/2 pk lowfat firm tofu; White Wave, Crushed (+ sauce)
x Corn tortillas
1 16-oz can crushed tomatoes
several cloves garlic
FILLING

Original recipe makes 1

Servings  

Preparation

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 youre done. Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes. Note: since I always cook for me and one fat-loving ovo-lacto vegetarian (we just got engaged!), I made extra of everything (so dont take my proportions as absolute) and filled two 8x8 pans, rather than one 9x13. I then added extra stuff to his pan of enchiladas, leaving my pan pristine. This is the way I always make lasagna too; one pan with fatty stuff added to the vlf recipe for him and the vlf version for me. Anyway, I loved my enchiladas, and he gave his an 8 out of 10. Posted by Heather Brown to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Calories Per Serving: 1687 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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