INGREDIENTS:
small round Corn tortillas – 10-12
Enchilada sauce – 3/4th cup
Salsa – 1/2 cup
Tomato sauce – 1 cup
Hot sauce as needed
Refried beans/black beans/pinto beans – 1.5 cups
Grilled veggies – as needed ( Red/green peppers, zucchini, onions etc )
1/2 block tofu crumbled ( optional)
Garnish:
Spring onions
Shredded Mexican blend cheese
DIRECTIONS:
Mix tomato sauce, salsa and 1/2 cup enchilada sauce. Add hot sauce as needed. If too thick, dilute with vegetable stock or water.
Mix beans with 1/4th cup sauce mixture.
Mix crumbled tofu with 1/4th cup sauce and grilled veggies.
Layer a third of the mixture at bottom of a rectangular 10×13 inch dish.
Lay down tortillas in a layer so they overlap. Cut into halves to fit if necessary.
Layer the beans mixture.
Sprinkle Mexican cheese blend and add another layer of tortillas
Add a layer of some grilled vegetables/tofu mix, top with remaining sauce mix, cover and bake for 40 mins at 350F.
Garnish with shredded cheese and spring onions.
Serve with a green salad.
CREDITS/NOTES:
I used TJs spicy red pepper and tomato sauce, TJs enchilada sauce & TJs corn and wheat tortillas & Mexican cheese blend!