Enchilada Casserole (vegan)

INGREDIENTS

INSTRUCTIONS

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 350 degree oven
for 30 minutes and then let stand for ten  minutes.  Note: since I
always cook for me and one fat-loving ovo-lacto  vegetarian (we just
got engaged!), I made extra of everything (so  don't take my
proportions as absolute) and filled two 8x8 pans,  rather than one
9x13. I then added extra stuff to his pan of  enchiladas, leaving my
pan pristine. This is the way I always make  lasagna too; one pan with
fatty stuff added to the vlf recipe for him  and the vlf version for
me. Anyway, I loved my enchiladas, and he  gave his an 8 out of 10.
Posted by Heather Brown <heather@EECS.Berkeley.EDU> to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.  FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used  with permission. Formatted by
Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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