Mexican Tortilla Bake Recipe
This scrumptious South-of-the-Border classic practically makes itself, and if you throw it together ahead of time, it can bake while you make salad–or just take a few moments to relax.
Using canned beans and tomatoes and store-bought salsa saves so much time, and the addition of tofu to the flavorful lime-and-salsa-spiked sauce makes it super protein-rich. A delicious way to build healthy bodies to face the demands of the school year, and a favorite with families of all ages.
1 tablespoon olive oil
1 garlic clove, minced
one 15-ounce can pinto beans, drained and rinsed
one 14.5-ounce can diced tomatoes, drained
1 1/2 tablespoons chili powder
salt and freshly ground black pepper to taste
1 1/2 cups store-bought salsa
4 ounces soft tofu
2 tablespoons fresh lime juice
twelve 6-inch flour tortillas
1 cup shredded Monterey Jack or soy cheese
1. Preheat oven to 350F. Lightly oil a 9 x 13-inch baking dish.
2. In a large skillet, heat the oil over medium heat, add garlic and cook until fragrant but not browned, about 30 seconds. Add beans, tomatoes, chili powder, and salt and pepper to taste and simmer for 5 minutes, then remove from heat.
3. In a blender or food processor, combine salsa, tofu, lime juice, and 1/2 cup of the bean mixture. Pulse until well-blended.
4. Spread a thin layer of salsa sauce on bottom of baking dish. Arrange 6 tortillas on top, overlapping if needed. Spread remaining bean mixture over them, then cover with another layer of tortillas. Top with remaining salsa sauce and sprinkle with shredded cheese.
5. Bake about 30 minutes, or until hot, bubbly, and lightly browned on top. Allow to rest 10 minutes before serving.
Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).