Mexi Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 210.4
  • Total Fat: 9.0 g
  • Cholesterol: 23.1 mg
  • Sodium: 353.8 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 11.2 g

View full nutritional breakdown of Mexi Casserole calories by ingredient
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Healthy Veggie Mexican Casserole that is So Easy Healthy Veggie Mexican Casserole that is So Easy
Number of Servings: 12


    12 Organic Corn Tortillas
    1 Package of Extra Firm Silken Tofu (frozen and thawed)
    2 Cups of Organic Salsa or pico de gallo
    1 Can of Organic Black Beans
    1 Can of Organic Corn
    1 Small Organic Onion (chopped fine)
    1 large Organic Tomato (chopped fine)
    2 Cups of Shredded Veggie Cheese or Low Fat Cheese
    Pepper, Cumin, and Liquid Braggs to taste


Pre-heat oven to 350.
Use a 13x9 glass pan.
Freeze the tofu and let it thaw out. Make sure to drain it well! This will give it a meaty texture.
Mix beans, corn, onion, tomato, 1 cup of salsa, pepper, cumin and tofu in a bowl.
Put 4 tortillas on the bottom of the pan.
Spoon some part of the mix on top.
Sprinkle a bit of cheese over it.
Repeat this step until you use up all your ingredients.
Sprinkle the remaining salsa and cheese on top of the last tortillas.
Bake this with tin foil on top until it is all melted. About 20 minutes.
Then remove the tin foil and let the cheese brown a bit. About 5 minutes.
This recipe is great! Add more seasonings if you prefer!

Number of Servings: 12

Recipe submitted by SparkPeople user MONIQUEL86.

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