Sunday, February 21, 2010

A veggie hubby favorite!

Mexican Tortilla Bake
(from Vegetarian Meat and Potatoes cookbook)


1 clove garlic, minced
1 tbsp EVOO
1 can pinto beans
1 can diced tomatoes
1/2 tbsp chili powder
4 oz soft or silken tofu
1 1/2 c salsa
12 fajita size flour tortillas (I always use wheat)
juice of 1 small lime
salt and pepper to taste
1/2 cup shredded cheese

Drain all cans. Preheat oven to 350 and spray 9x13 baking dish. In skillet, heat EVOO on medium high and toss in minced garlic. Heat about 30 seconds, just til fragrant. Add pinto beans, chili powder, salt/pepper and tomatoes. Simmer 5 minutes.

In food processor or blender (I usually use blender...less cleaning), mix salsa, tofu and 1/2 c of bean mixture til pureed. Pour small amount of tofu mixture onto bottom of baking dish (about 1/8 c). Spread 6 tortillas over bottom of dish (overlapping is necessary and okay). Pour remaining bean mixture over top and then add remaining 6 tortillas over bean mixture. Pour remaining tofu mix over top and spread evenly. Sprinkle shredded cheese over all and put in oven, uncovered. Bake 30 minutes or until cheese is lightly browned. Cool about 10 minutes. Enjoy! Its muy delicioso!

I usually serve with Southwestern Salad (another of hubby's favs), but this week we did corn instead.

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