Enchilada Casserole (Vegan)

45 minutes Prep: 15 minutes Cook: 30 minutes

1331 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients


Sauce
1	each	onion
3	cloves	garlic
16	ounces	tomatoes, canned, crushed
1	can	chilies
1	x	oregano	to taste
1	x	basil	to taste

Filling
2	cups	black beans
1	cup	couscous	whole wheat, reconstituted
1/2	package	tofu	low-fat, firm, crushed
1	x	corn tortillas

Directions

Water sauté the onion and garlic until brown, deglaze and continue until they reach the condition you favor.

Add tomatoes and chilis.

Add spices and salt and pepper to taste and simmer while you mess with the rest of the ingredients (Note: I would have added corn here, had I had it).

Reconstitute couscous with hot water.

Stir together couscous, beans and crushed tofu.

Add sauce to create a desirable consistency.

(Be sure to save enough sauce for the casserole).

Squirt a 9x13 pan with cooking spray and then put a bit of sauce in the bottom and spread it around.

Heat a skillet to medium and use it to soften the corn tortillas (put them on the skillet and flip them when they get a bit hot; they should wind up soft).

Roll about 2 to 3 tablespoons of the filling in each tortilla (while heating the one to follow) and squeeze them tightly side by side in the pan.

Cover the rolls with remaining sauce when you're done.

Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes.

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Nutrition Facts

Serving Size 1102g

Amount per Serving

Calories 1331 3% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 621mg	26%
Total Carbohydrate 267.0g	89%
Dietary Fiber 50.0g	198%
Sugars 5.0g
Protein 63.0g	126%

Vitamin A	63%		Vitamin C	96%
Calcium	36%		Iron	87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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