“Yet another version of a tasty meatless dish, or add some cooked chicken, beef, or pork. Adjust seasonings to your taste. I like it spicy so I would double most of the hot stuff! Adapted from Mexican Lasagna With Black Beans and Corn.”
READY IN:
2hrs
SERVES:
10
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine first 7 ingredients (thru garlic) in a bowl, and combine corn and beans in another bowl. In third bowl, mash tofu well and add egg, sour cream, and one cup of the grated cheese.
  3. Spray a 9x13 or 11x15 pan very liberally with Pam. Place some of the salsa mixture in the pan, just enough to cover the bottom. Place six tortillas over this, covering the bottom; they'll overlap slightly. In the center of each tortilla, place about 1/2 cup each of tofu and beans, using half of each, and salsa, using 1/3; then sprinkle a thin layer of cheese over all. Add another layer of tortillas and press down firmly, which will spread the mounds and even everything out. Repeat and place another layer of tortillas, pressing again. Pour the remaining salsa over the top and cover with the rest of the cheese. Spray a piece of tinfoil with Pam and cover the pan tightly, Pam side down. (May be prepared to this point and refrigerated up to 24 hours; adjust cooking time accordingly.).
  4. Bake at 350* approximately 45-60 minutes or until very bubbly. Remove foil and cook about 30 more minutes until nicely browned on top. Let sit for 15 minutes before cutting. Serve with a salad (Marie's Creamy Chipotle dressing goes well with this) and tortilla chips, and offer sour cream, salsa, chopped cilantro, shredded cheese, and sliced fresh or pickled jalapenos on the side.
  5. *To preserve the rest of a can of chipotles in adobo, puree the peppers and their sauce in a blender or processor. Line a cookie sheet with waxed or parchment paper and drop the puree on the paper by measured tablespoons. Freeze, and then store in a freezer bag or container; two Tbls equal approximately one pepper.

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