Enchilada Casserole

Stories and Recipes from a Zen Kitchen

From The Zen Monastery Cookbook, by Cheri Huber

• 1 lb. tofu (or cooked ground beef)
• 1 small onion or bunch of scallions
• 3 cloves garlic, minced (or scapes)
• 2 medium-sized tomatoes or 16 oz can diced tomatoes
• 1 tsp salt
• 1 tsp cumin
• chili peppers, to taste
• small bunch kale/collards/mizuna, de-stemmed and chopped
• 20 oz. Can enchilada sauce
• 2 c. cooked kidney beans (or one 16 oz. Can)
• 1 egg, beaten,
• 10 oz or more grated cheese
• 1 tsp chili powder
• 8 flour tortilla shells

1. Preheat the oven to 350° . Press the tofu to remove excess water (or prepare meat filling)
2. Saute the onion and garlic in a bit of water until the onion is tender. Add the tomatoes, half the salt, the cumin, chili peppers, kale/collards/mizuna, and the enchilada sauce, and simmer for ten minutes or more.
3. Mash the tofu (or meat) and the kidney beans together. Add the egg, the cheese, and the salt, and mix well.
4. Spoon a little of the sauce you have made into the bottom of a 9″x16″ baking pan. Fill each of the tortilla shells with a spoonful of the bean mixture and close them. Place each tortilla shell seam-side down in the baking pan.
5. Pour the remaining sauce on top and sprinkle generously with cheese. Bake for thirty minutes and serve with rice, salsa, and/or tortilla chips.

Serves 8.