Black Bean and Tofu Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 c black beans, drained and rinsed.5 block extra firm tofu, drained1/2 c onion, chopped1/2 c bell pepper, chopped1 c corn1 c pablano pepper, chopped1/2 T cumin1/2 T garlic powder1/2 T chili powder3 T chopped cilantro1/2 c shredded 2% mexican shredded cheese1 can old elpaso enchilada sauceLa Tortilla factory low carb tortillas, 5
In medium skillet, saute onion briefly until soft. Add peppers and corn. Saute until veggies are barely soft. Remove from heat. Add drained black beans, crumbled tofu, and spices; stir to combine.
Pour a small amount of enchilada sauce in the bottom of a 9 x 13 baking dish. Top with 1/2 of vegetable mix. Place 2 tortillas on top. Add a bit more sauce on top to coat tortillas. Spread 1/2 of vegetable mix over tortillas. Add 3 tortillas on top, tearing them to fit if necessary. Top with remaining sauce. Spread cheese evenly over top.
Bake for about 20 minutes at 425 degrees or until cheese is melted and slightly browned.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CRZYDOGLADY4.
Pour a small amount of enchilada sauce in the bottom of a 9 x 13 baking dish. Top with 1/2 of vegetable mix. Place 2 tortillas on top. Add a bit more sauce on top to coat tortillas. Spread 1/2 of vegetable mix over tortillas. Add 3 tortillas on top, tearing them to fit if necessary. Top with remaining sauce. Spread cheese evenly over top.
Bake for about 20 minutes at 425 degrees or until cheese is melted and slightly browned.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CRZYDOGLADY4.
Nutritional Info Amount Per Serving
- Calories: 163.1
- Total Fat: 5.3 g
- Cholesterol: 3.8 mg
- Sodium: 357.8 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 8.3 g
- Protein: 11.6 g
Member Reviews