Enchilada Casserole

For dinner tonight I made an enchilada casserole. I used a tofu/bean filling and instead of rolling up individual enchiladas I just made it layered like a lasagna! I have been making this filling since I was in college, it's a great protein!

Ingredients:

1 can enchilada sauce

1.5 cups shredded cheddar cheese

15-20 small corn tortillas

Filling:

1 block of firm tofu, drained

1 can of white or black beans, drained

1 packet of taco seasoning

In a skillet mash up the tofu, add beans and seasoning. Cook on med-high for about 5 minutes until the mixture is combined and the moisture from the tofu has evaporated a little.

In a 9x13 baking dish, pour 1/4 of the enchilada sauce in the bottom of the pan and spread it around. Put down a layer of corn tortillas over the sauce. Pour filling onto the tortillas and add a layer of cheese. Put down another layer of corn tortillas. Pour the rest of the enchilada sauce over the whole dish and top with some cheddar cheese.

Cook at 350 for 20 minutes, put the broiler on for the last minute or so to bubble up the cheese.

For garnish, use sour cream, green onions and cilantro