Enchilada Casserole Vegan

Shared by: Heather Brown

6 Points Per Serving*

sauce:

1 onion

several cloves of garlic

1 16 oz. can crushed tomatoes

1 can chilis (I got the smallest can of green ones)

oregano and basil to taste

filling:

2 cups black beans

1 cup whole wheat couscous, reconstituted

1/2 package White Wave lowfat firm tofu, crushed (+ sauce)

(6)? corn tortillas

Water

saute 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 350º oven for 30 minutes and then let stand for ten minutes.

*Not sure of serving size, I used 6

417 Cal, 2 gm Total Fat, 14 gm Fiber

kwvegan vegan