A hearty vegetarian bean, cheese and tofu tortilla casserole.
12 (6-inch) corn tortillas
1 tablespoon vegetable oil
2 medium onions, chopped
4 cloves garlic, finely minced
1 (28-ounce) can tomatoes, undrained and chopped
2 tablespoons chili powder
1 1/2 teaspoon dried oregano leaves
1/2 teaspoon caraway seeds
1/2 teaspoon ground cumin
Salt and ground black pepper to taste
4 (15.5-ounce) cans pinto or cranberry beans, drained, rinsed and partially mashed
1 (4-ounce) can diced green chiles
1 pound firm-style tofu, crumbled
2 cups shredded Monterey Jack or cheddar cheese
- Toast tortillas on oven rack at 350°F (175°C) for 10 minutes. Set aside.
- In a deep skillet, heat oil. Add onions and garlic, and sauté for 3 minutes. Add tomatoes and liquid, chili powder, oregano, caraway, cumin, salt and pepper. Bring mixture to a boil, reduce heat, and simmer for 15 minutes, stirring often. Remove from heat. Add beans, chiles, and tofu. Stir well.
- Spread a thin layer of bean mixture on the bottom of a large casserole or lasagna baking dish. Break the tortillas and spread half on top of the bean layer. Top with half of the remaining bean mixture. Layer remaining tortilla pieces, followed with the remainder of bean mixture. Sprinkle cheese on top.
- Cover tightly and bake at 375°F (190°C) for 20 minutes.
Makes 8 servings
Recipe provided courtesy Michigan Bean Commission.