Hearty Black Bean Enchilada Bake
4 - 6
2 cups frozen cooked black beans, thawed or 1(16 oz) can black beans, drained
4 ounces reduced fat extra-firm tofu
1/2 cup salsa
1/3 cup low-fat Monterey Jack cheese, shredded
4 oz can dice green chilies
2 scallions, minced
1 1/2 cups reduced-sodium tomato puree
1 teaspoon chili powder
1/4 teaspoon cumin
10 (6") frozen corn tortillas, thawed
1/4 cup nonfat mozzarella cheese, shredded
1/4 cup nonfat sour cream
1/4 cup chopped fresh cilantro
Preheat oven to 425-degrees F. Spray a 13x9" baking dish with non-stick spray. In a medium bowl, combine beans, tofu, and salsa, and mash together with a fork. Add the Monterey Jack cheese, green chilies, and scallions. In a small bowl, combine the tomato puree, chili powder, and cumin. Spoon half the bean mixture into the prepared pan. Top with 5 tortillas. Spoon half of the tomato mixture over the tortillas. Repeat layers once more. Top with mozzarella, sour cream, and cilantro. Cover and bake for 15 minutes. Uncover and bake for 15 more minutes or until bubbly. Let stand for 5 minutes before serving.
To Freeze: Cool the cooked casserole. Wrap the entire dish in plastic wrap, then foil. Alternatively, before making the casserole, line the entire pan with foil (leaving foil overhanging on all sides of the pan) and spray with non-stick coating. Freeze casserole in pan. Once frozen, remove the casserole from the pan, wrap well, and return to freezer. This way, you won't be storing your pan in the freezer. To use, thaw overnight in the refrigerator. Remove the foil. Microwave on high power for 5 minutes or until hot.
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