Black Bean and Tofu Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Black Bean and Tofu Enchilada Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
1 1/2 c black beans, drained and rinsed
.5 block extra firm tofu, drained
1/2 c onion, chopped
1/2 c bell pepper, chopped
1 c corn
1 c pablano pepper, chopped
1/2 T cumin
1/2 T garlic powder
1/2 T chili powder
3 T chopped cilantro
1/2 c shredded 2% mexican shredded cheese
1 can old elpaso enchilada sauce
La Tortilla factory low carb tortillas, 5
Directions
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.