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.
Broken crispy Tortillas.
Cover baking dish with foil and bake in a
375-degree oven for about 20 minutes. If the casserole has been frozen, bake it
for 30 – 40 minutes.
