This recipe calls for pre-cooked pinto beans. If you don't know how to make them, see my recipe at bottom. They're so easy and delicious, there's no reason to buy canned beans! Take out about 2 cups of cooked beans, mash them, drain of excess juice and and set aside to add to casserole in a few...
Preheat oven to 400 degrees.
You want to start by grabbing 12 corn tortillas and a 12" casserole dish. Then start prep by dicing 1/2 of a white onion, mince three cloves of garlic, chop 1/2 bunch of cilantro, dice two tomatoes, quarter three tomatillos and slice one package of extra firm tofu into 1" squares. Your prepping is ready, time to cook!
Heat a large skillet or wok with a couple tablespoons of oil to medium-high heat and add in onion, tofu, and garlic. Add in a pinch of pepper, teaspoon of salt, and two tablespoons of Taco Seasoning. Saute those for about five to ten minutes until they start to brown then add in tomatillos. You want them to cook a little to kill the bitterness, but not too much or they'll turn to mush in the casserole. After adding tomatillos cook mixture for another 5 minutes or so until tomatillos start to brown.Once mixture is cooked set aside four quarters of tomatillos to top casserole with.
|Tofu, onion & garlic sauteing|
When that's finishing up you can pour a thin layer of green enchilada sauce in bottom of casserole dish. I use a 10 oz. can of Las Palmas Medium Green Enchilada sauce for entire dish. You can use red enchilada sauce, but green compliments the tomatillos well. Now put four corn tortillas on top of thin layer of enchilada sauce. Top those with a layer of beans, cooked tofu mixture and a sprinkling of tomatoes and cilantro.
Now layer another four tortillas and a layer of enchilada sauce and repeat for a second layer with beans, tofu mixture, tomatoes, and cilantro. This should be the remainder of your mixture, besides the tomatillos you set aside earlier.
|Final layer of tortillas with sauce poured over tomatillos, ready for oven!|
The last layer is four more tortillas and a tomatillo quarter for top of each one then pour remaining enchilada sauce all over top. Drown that casserole, the more sauce the tastier it will be. Now cover in foil and cook in over for 40 minutes. Sit down, relax, have a Pacifico with lime and wait for your delicious casserole to cook. Enjoy!
|The finished masterpiece, it's a mouthful!|
Pinto Bean Recipe
Take 2 cups of dry pinto beans (rinsed)
Add them to crock pot with 10 cups of water
Add half a white onion diced
Add four cloves of garlic minced
Add 2 tbsp. of salt
Cook on high for a few hours until beans are tender and water turns same color brown as beans.
If you'd like to spice them up a bit, dice a jalapeno or serrano chile and add to beans in beginning!