I’m a huge fan of Amy’s frozen organic entrees. One of my favorites is their Santa Fe Enchilada Bowl. It’s a lovely little individual serving of corn, pinto beans, layered tortillas, jack cheese, tofu, rice and enchilada sauce. It’s absolutely delicious and makes a great lunch. However, at anywhere from $3 to $5 for ten ounces of microwave-ready food, it’s a lousy value. Thus, I felt compelled to find a recipe that approximates the Enchilada Bowl; the one I found and tried was actually better tasting than Amy’s, and considerably less costly per serving. (Not only that, I can pig out on this stuff without breaking the bank.)
Note that I skipped adding the black olives in deference to B’s hatred of them. Since the Amy’s bowl didn’t have olives in it anyway, it kept the spirit of the original I was trying to emulate.
Tofu Tortilla Casserole
Recipe from recipes.wikia.com
9 (6-inch) corn tortillas, cut into 6 wedges
4½ ounces shredded cheddar cheese
½ cup sliced green onions
10 black olives, sliced
1 tablespoon plus 2 teaspoons olive oil
½ cup chopped onion
2 garlic cloves, minced
2 cups low-fat cottage cheese
12 ounces firm tofu, crumbled
3½ cups canned crushed tomatoes
2 tablespoons chopped cilantro
2 teaspoons chili powder
1½ teaspoons ground cumin
½ teaspoon salt
- In a medium saucepan, heat oil.
- Stir in onion and garlic and cook for 1 minute.
- Add cottage cheese and tofu and cook 1 minute longer.
- Add tomatoes, cilantro, chili powder, cumin and salt.
- Bring to a boil, stirring occasionally.
- Reduce heat; simmer 10 minutes.
- Preheat oven to 350 °F.
- Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.
- Spread 1 cup sauce in bottom of casserole.
- Layer with half the tortillas, then sauce, cheddar cheese and green onions.
- Repeat the layers; top with remaining cheese.
- Bake until lightly browned and cheese is bubbly, about 30 minutes.