PP: Creamy Enchilada Bake

Chef:  Denise Kling-Pelto
Makes:  12  3"squares 
Prep Time:  30 minutes
Cook Time:  30 minutes

INGREDIENTS

• 3 c cooked Maya Coba beans
• 1 onion small diced
• 2 cloves of garlic  minced
• 1 large green pepper  diced
• 1 c small portabella mushrooms sliced
• 1 c sweet corn (I left this out b/c of preference)
• 1 c hummus (spicy/tomato no fat)
• ½ pk silken firm tofu  
•     process w/ 1 t spice mix, 1 t Braggs amino acid and cilantro to taste
• White Corn tortillas .5 fat
• 2 c fresh salsa; choose your heat and flavor; NO OIL
• Whole Wheat Panko
• Nutritional yeast

Spice mix (China Study All Star cookbook)

•     3 T  Chili powder
•     1 T  Cumin
•     2 t fine sea salt
•     ½ t peper
•     1 t parika
•     1 t cardomine
•     zest of one lime (bake at 175  for 10 15 minutes to eliminate moisture)

DIRECTIONS 

1. Healthy saute onion, garlic and green pepper, until onions are translucent.
2. Add cooked Maya Coba beans and  2-3 T spice mix.
3. In a 13 x 9 inch baking dish, cover bottom with salsa (prevents burning of the tortillas and sticking) 
4. Cut tortillas to create a layer over the salsa.  
5. Place a layer of the bean mixture over the tortillas.  
6. Cover with salsa.  
7. Add next layer of tortillas, spread w/ a layer of hummus, bean mixure and salsa.  
8. Another layer of tortillas,
9. spread with a layer of tofu mixture, beans and salsa.  
10. Sprinkle w/ panko and nutritional yeast.
11. Bake for 30 minutes.  
12. Serve with salsa.