Vegetarian Enchilada Casserole

Name: Vegetarian Enchilada Casserole Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 12
Ingredients: 24 White corn tortillas 4.5; 1 20oz can Enchilada sauce; 1 medium Zucchini; 1 15oz can Black beans; 6oz (half a block) tofu extra firm; 2 cups Reduced fat shredded cheese Mexican blend; 2 tsp ground cumin; 1/2 tsp cayenne pepper (optional)

Minutes to Prepare: 60
Minutes to Cook: 45

Number of Servings: 12

Ingredients

24 White corn tortillas 4.5"1 20oz can Enchilada sauce1 medium Zucchini1 15oz can Black beans6oz (half a block) tofu, extra firm2 cups Reduced fat shredded cheese, Mexican blend2 tsp ground cumin1/2 tsp cayenne pepper (optional)

Directions

Drain half a block of tofu and pat dry. Cut the tofu and zucchini into a small dice. Rinse and drain the black beans. Put all three ingredients in a bowl. Add the cumin and cayenne pepper and combine. Cover and put in the fridge for 30 minutes to flavor the tofu.

Preheat the oven to 375 degrees. Pour some enchilada sauce into a shallow 9x13 baking dish to coat the bottom. Line the bottom of the pan with 8 corn tortillas. Spoon a layer of the tofu, black bean, zucchini mixture into the pan. Add a layer of 8 corn tortillas and coat with more enchilada sauce. Sprinkle 1 1/2 cups of the cheese evenly. Layer the remaining corn tortillas, more sauce, and the remaining cheese. Reserve any extra enchilada sauce to serve on the side. Cover the pan with foil and bake for 35-45 minutes or until heated through.

Serves 12. Add a salad with a simple lime vinaigrette and enjoy.

Number of Servings: 12

Recipe submitted by SparkPeople user SLEE96.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving