Try this Enchilada Casserole (Vegan) recipe, or contribute your own.
- Carbohydrate 337.91137294686 g
- Cholesterol 0 mg
- Fat 5.51709371980676 g
- Fiber 62.609201978255 g
- Protein 79.9945371980676 g
- Saturated Fat 1.14606884057971 g
- Serving Size 1 1 Serving (1376g)
- Sodium 633.076280193237 mg
- Sugar 275.302170968605 g
- Trans Fat 1.454728647343 g
- Calories 1687 calories
Step-by-step
- 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 youre done.
- Bake in a 350 degree oven for 30 minutes and then let stand for ten minutes.
A dense matrix of crushed tofu, black beans, and whole wheat couscous absorbs a heavy volume of tomato-chili sauce during a thirty-minute bake at 350 degrees Fahrenheit. Letting the pan rest for ten minutes allows the starches to firm up sufficiently so that individual portions retain their shape rather than collapsing into a porridge upon serving. Softening corn tortillas on a medium-hot skillet prevents them from cracking when rolled around the filling mixture. Substitutions require careful monitoring of moisture levels, as swapping out couscous for denser grains alters the liquid absorption rate of the surrounding sauce.
The Second-Day Advantage
Refrigerating this casserole for twenty-four hours yields a superior texture compared to eating it fresh from the oven. Flavors meld thoroughly after cooling, and the structural integrity improves significantly when the dish is reheated at 325 degrees Fahrenheit for fifteen minutes. Moisture redistributes evenly throughout the tofu and beans overnight, mitigating initial dryness.
- Water-saute onions until translucent, adding liquid incrementally to prevent burning without relying on oil.
- Squeeze rolled tortillas tightly side by side in the baking pan to prevent unrolling during the cooking process.
- Store leftovers in an airtight container for up to three days.
