Blue Corn Tortilla & Black Bean Enchilada Bake
- Number of Servings: 8
Ingredients
* Corn Tortillas, 8 tortilla, medium (approx 6" dia) (remove) * La Victoria Enchilada Sauce, 2.25 cup (remove) * *house organic tofu firm 3 oz. serving, 6 serving (remove) * Spinach, fresh, 2 cup (remove) * Zucchini, 1 cup, sliced (remove) * Eggplant, fresh, .75 cup, cubes (remove) * Beans, black, 1.5 cup (remove) * Onions, raw, .75 cup, chopped (remove)
Press tofu to dry.
Onion, beans 1Tbsp cumin and 1Tbsp chili powder and enchilada sauce in one pan. Add in spinach at the end to wilt.
Sautee zucchini and eggplant.
Enchi sauce on bottom of pan then layer:
tortillas
bean mixture
veggies
tofu
tortillas
bean mixture
veggies
top with avocado! YUM.
Number of Servings: 8
Recipe submitted by SparkPeople user MAKALANI22.
Onion, beans 1Tbsp cumin and 1Tbsp chili powder and enchilada sauce in one pan. Add in spinach at the end to wilt.
Sautee zucchini and eggplant.
Enchi sauce on bottom of pan then layer:
tortillas
bean mixture
veggies
tofu
tortillas
bean mixture
veggies
top with avocado! YUM.
Number of Servings: 8
Recipe submitted by SparkPeople user MAKALANI22.
Nutritional Info Amount Per Serving
- Calories: 179.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 466.6 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 5.9 g
- Protein: 11.2 g
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