For a hot summer night.
2 13x9 casserole dishes or divide recipe in half
8 tortillas. Lay four in the bottom of each casserole
Mix following in a large bowl:
2 15oz cans black beans undrained
1 chopped med zucchini
1c chopped red onion
1 Fresno red Chile minced (these are a must in my garden. One chili can add so much to other dishes too for a kick).
1c chopped red pepper
1 8oz can sliced mushrooms drained
1 15oz can diced tomatoes
1c defrosted frozen corn kernels
1c. Morningside crumbles
1 7oz block mashed firm tofu
1c. chopped cilantro
1 T chile powder
2 t each oregano and thyme
Spread corn tortillas over bottom of 9x13 baking pan. Blend remaining ingredients until combined. Spread evenly over corn tortillas. Bake 350 for 45 min.
Serve with my guacamole recipe, salsa, soy yogurt and cabbage slaw.
