Two Bean Enchilada-Style Casserole
Serves 6

INGREDIENTS
Enchilada-Style Sauce:
1 Tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
4 Tablespoons chili powder
1 can (29 ounce) low-sodium tomato sauce
1 lime, juiced
Filling:
1 package (10 oz) frozen chopped spinach, thawed and squeeze to remove excess water
1 can (9 oz) low-sodium corn
1 can (8 oz) diced green chili, not drained
1 zucchini, diced
1 package (16 oz) firm tofu (not silken), crumbled

1 can (16 oz) spicy low-fat/vegetarian refried beans
9 corn tortillas

Toppings:
Shredded cheddar cheese
Diced avocado
Green tomatillo salsa
Fresh cilantro & lime wedges

DIRECTIONS

1. Pre-heat oven to 350 degrees F
2. Sauté onion, garlic and chili powder in oil for 3-5 minutes
3. Add tomato sauce, bring to boil and let simmer uncovered for 8 minutes.
4. Take off heat and stir in lime juice.
5. Mix together all filling ingredients (spinach, corn, green chili, zucchini and crumbled tofu)
6. Spread refried beans on tortillas
7. Pour 1/4 of tomato sauce mixture in bottom of casserole dish
8. Layer: 3 tortillas with beans, 1/3 of filling and 1/4 of sauce
9. Repeat 2 more times and end with sauce
10. Cover and bake 40 minutes.

Serve with toppings.

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Nutrition Facts Serv. size 2 cups (478g) Servings 6 Calories 297   Fat Cal. 76   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 8g 15% Total Carb. 46g 15%   Sat. Fat 1g 6%   Fiber 11g 45%   Trans Fats 0g     Sugars 4g   Cholest. 0mg 0% Protein 17g   Sodium 332mg 15%       Vitamin A 170% Vit. C 85% Calcium 45% Iron 50%