This one-dish wonder that serves 6 is lower in sodium and higher in fiber than traditional enchiladas. Enjoy it with optional toppings like diced avocado, green tomatillo salsa, fresh cilantro or lime wedges.
- Enchilada Sauce:
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 Tablespoons chili powder
- 1 Tablespoon olive oil
- 2 cans (15 ounces each) no-salt-added tomato sauce
- 1 lime, juiced
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed to remove excess water
- 1 cup frozen/thawed corn
- 1 can (4 oz) diced green chili, not drained
- 1 zucchini, diced
- 1 package (14 oz) firm tofu (not silken), very finely diced or mashed
- 1 can (16 oz) spicy low-fat/vegetarian refried beans
- 9 corn tortillas
- Pre-heat oven to 350 degrees F.
- Sauté onion, garlic and chili powder in oil for 3 minutes
- Add tomato sauce, bring to boil and let simmer uncovered for 5 minutes.
- Take off heat and stir in lime juice.
- Mix together filling ingredients: spinach, corn, green chili, zucchini and tofu.
- Spread refried beans on tortillas.
- Pour 1/4 of tomato sauce mixture in bottom of casserole dish.
- Layer: 3 tortillas with beans, 1/3 of filling and 1/4 of sauce.
- Repeat 2 more times and end with sauce
- Cover and bake 40 minutes. Serve with desired toppings.
Nutritional Facts for Two-Bean Enchilada Casserole
Daily Value %*
* Daily Value % based on a 2000 calorie diet.