Just East of Eden : TORTILLA CASSEROLE

Sunday, February 11, 2018

TORTILLA CASSEROLE

This casserole takes some time to prepare, but it is worth it!

There are several recipes for south-of-the-border-style casseroles that use the bagged chips high in salt and cholesterol; this recipe uses regular unsalted corn tortillas that is lower in fat and sodium. The tofu provides low-fat protein and texture without overshadowing the far south flavor.

This also freezes well if you want to half the recipe and serve one later.

TORTILLA CASSEROLE ~ 8 servings

1 TBSP vegetable Oil * 2 medium Onions, chopped (about 1-1/3 cups) * 4 large cloves of Garlic, minced (4 teaspoons) * 1 28-ounce can Tomatoes, coarsely chopped, with juice * 2 TBSP. Chili Powder * 1 ½ teaspoons Oregano * ½ teaspoon Caraway Seeds (optional) * ½ teaspoon Cumin * 1/8 teaspoon Cayenne, or ¼ teaspoon ground Black pepper * 4 cups cooked small Red Beans or Pinto Beans, rinsed and drained, partially mashed * 1 4-ounce can Green Chilies, finely chopped * 1 pound firm-style Tofu, crumbled * 12 Corn Tortillas, toasted in oven for 10 minutes @ 350 until crisp * 1 1/3 cups coarsely shredded Monterey Jack or mild Cheddar Cheese (about 5 ounces)

In a deep skillet or medium saucepan, heat the oil and cook onions and garlic for 3 minutes – stirring often.

Add the tomatoes and their juice, chili powder, oregano, caraway, cumin, and cayenne or black pepper; bring the mixture to a boil, reduce heat, and simmer for 15 minutes – stirring often. Remove pan from heat.

Add the beans, chilies, tofu, and stir the ingredients well.

Bean and Tofu mixture.

Crisping Tortillas.

To assemble the casserole, spread a thin layer of a third of the bean sauce over the bottom of baking dish. Spread a layer of half of the broken tortillas over the sauce: repeat these two layers again. Use the last third of sauce to cover the second layer of broken tortillas and sprinkle the cheese over entire top of casserole.