Ingredients
- # 2 cups frozen cooked black beans, thawed
- # 4 ounces reduced-fat extra-firm tofu
- # 1/2 cup salsa
- # 1/3 cup shredded low-fat monterey jack cheese
- # 1/4 cup canned diced green chili peppers
- # 2 scallions, minced
- # 1 1/2 cups reduced-sodium tomato puree
- # 1 teaspoon chili powder
- # 1/4 teaspoon ground cumin
- # 10 frozen corn tortillas (6" diameter), thawed
- # 1/4 cup shredded nonfat mozzarella cheese
- # 1/4 cup nonfat sour cream
- # 1/4 cup chopped fresh cilantro
Preparation
Step 1
Directions
1. Preheat the oven to 425°F. Coat a 13" x 9" baking dish with no-stick spray.
2. In a medium bowl, combine the beans, tofu, and salsa. Mash together with a fork. Add the Monterey Jack, chili peppers, and scallions.
3. In a small bowl, combine the tomato puree, chili powder, and cumin. Mix well.
4. Spoon half of the bean mixture into the prepared baking dish. Top with 5 of the tortillas. Spoon half of the tomato mixture over the tortillas. Repeat to use the remaining bean mixture, tortillas, and tomato mixture.
5. Top with the mozzarella, sour cream, and cilantro. Cover and bake for 15 minutes. Uncover and bake for 15 minutes, or until bubbly. Let stand for 5 minutes before serving.
Recipe Notes
To freeze, cool the cooked casserole. Wrap the entire dish in freezer-quality plastic wrap, then in freezer-quality foil. To use, thaw overnight in the refrigerator. Remove the foil. Microwave on high power for 5 minutes, or until hot.
Nutritional Facts per serving
CALORIES 256.1 CAL
FAT 4.7 G
SATURATED FAT 1.3 G
SODIUM 293.4 MG
CARBOHYDRATES 41.9 G
TOTAL SUGARS 4.3 G
DIETARY FIBER 9.9 G
PROTEIN 15.3 G