Vegetarian Taco Casserole
Easy weeknight meal when trying to avoid meat.
chopped fresh cilantro
Freshly ground pepper
cooking oil spray
corn tortillas - 6-inches diameter
can pinto or black beans
preferably low sodium or no salt added. rinsed and drained
with no more than 85 mg sodium per 2 tablespoons
grated 2% cheddar cheese
Preheat oven to 425 degrees
In a large bowl, combine cilantro, onion, spinach, tofu, oil, salt and pepper.
Spray a glass or ceramic 8-inch square or a 6 x 10 baking dish with cooking spray
Lay 2 tortillas in the bottom of the baking dish (they can overlap)
Cover tortillas and bottom of baking dish with 1/2 of beans, 1/2 spinach mixture, 1/2 the salsa and 1/2 the cheese.
Repeat steps, starting with a new layer of remaining 2 tortillas, topping with remaining 1/2 beans, remaining 1/2 spinach mixture, remaining 1/2 salsa and remaining 1/2 cheese.
Bake until bubbling and golden brown, about 20 minutes.
Time saving tip: If you have a good food processor - add the cilantro, onion and spinach and pulse on and off a few times, instead of chopping it by hand.