A Tex-Mex (combination of Texan and Mexican cuisines) makes an interesting dinner.
Cazuela de Enchilada de Dos Frijoles
Serves 8-10
Preheat the oven to 375F (190C)
1 jar (10-14 ounces/285-400 g) organic salsa
2 tsp. (10 ml) olive oil
7-10 organic (gluten-free) tortillas
1 can (15 ounces/430 g) each organic: white beans (also called: navy beans, Great Northern, or cannelloni) and black beans, drained and rinsed (OR experience with two different beans)
1 1/2 tsp. (7,5 ml) liquid aminos or tamari (both gluten-free)
pinch or two of cayenne pepper (or more to taste)
14-16 ounces (400-455 g) fire organic tofu, drained
1/2 tsp. (2,5 g) chili powder (or more to taste)
1/2 tsp. (1,25 g) cilantro or parsley
3 cups (600 g) organic baby spinach
1 cup (200 g) (dairy-free) shredded cheese
1. Spread 2 Tbs. (30 ml) salsa and 1 tsp. (5 ml) olive oil evenly in the bottom of a casserole dish.
2. Arrange one layer of the tortillas over the sale, cutting and trimming as needed.
3. Pour the white beans, 1/2 tsp. (2,25 ml) liquid aminos/tarmari and pinch of cayenne in the medium bowl .
4. Mash with a potato masher or large fork.
5. Spread the bean mixture in an even layer over the tortilla layer in the casserole.
6. top with 2-3 Tbs. (30-45 ml) salsa, spread in a thin, even layer.
7. Arrange another layer of tortillas over the salsa, cutting, trimming to fit.
8. Put the tofu, 1/2 tsp. (2,25ml) liquid aminos/tamari, pinch of cayenne pepper, chili powder, and the cilantro/parsley in a medium bowl.
9. Mash until crumbly in texture.
10. Spread the tofu mixture evenly over the tortilla layer.
11. Top with 1/2 to 2/3 cup (120-160 ml) salsa and spread evenly.
12. Arrange another single layer of tortillas.
13. Put the black beans, 1/2 tsp. (2,25 ml) liquid aminos/tamari, 1 tsp. (5 ml) olive oil, and 2 Tbs. (30 ml) salsa in a medium bowl.
14. Mash until combined.
15. Spread the mixture overly over the tortilla.
16. Add another event, fitted layer of tortillas over the black beans.
17. Top the tortilla layer with the baby spinach, and press down gently.
18. Top the spinach with 1/4-1/3 cup (60-80 ml) salsa, spread in dollops over the spinach.
19. Add the final layer of tortillas.
20. Top with another 1/4 cup (60 ml) salsa, spread evenly.
21. Tent the casserole with foil and bake for 50 minutes.
22. Remove from the oven and remove the foil.
23. Sprinkle the top evenly with the cheese.
24. Bake, uncovered for 15 minutes more.
¡Buen provecho!
-modified Jazzy Vegetarian Classics
