Mine got a little too brown because I got distracted. OOPS! :)
Black Bean Enchilada Bake
1 16-oz can black beans, drained
4 ounces reduced fat extra-firm tofu cubes
1/2 cup salsa
1/3 cup Galaxy Veggie Shreds, mozzarella cheese
1 (4-ounce) can diced green chilies
2 scallions, minced
1 1/2 cups reduced-sodium tomatoes pureed
1 teaspoon chili powder
1/4 teaspoon cumin
10 6″ corn tortillas
1/4 cup Galaxy Veggie Shreds, cheddar cheese or more mozzarella cheese
1/4 cup nonfat sour cream
1/4 cup chopped fresh cilantro
Preheat oven to 425-degrees F. Spray a 13×9″ baking dish with non-stick spray. In a medium bowl, combine beans, tofu, and salsa, and mash together with a fork. Add the Monterey Jack cheese, green chilies, and scallions. In a small bowl, combine the tomato puree, chili powder, and cumin. Spoon half the bean mixture into the prepared pan. Top with 5 tortillas. Spoon half of the tomato mixture over the tortillas. Repeat layers once more. Top with mozzarella, sour cream, and cilantro. Cover and bake for 15 minutes. Uncover and bake for 15 more minutes or until bubbly. Let stand for 5 minutes before serving.
Serves: 4
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