Tortilla Stack With Chili-Tomato Sauce

Name: Tortilla Stack With Chili-Tomato Sauce
Total time: 45 min
Yield: 3 servings
Ingredients: 1 large onion, coarsely chopped; 1 large green bell pepper, seeded and chopped; 2 tablespoons oil; 1 pound package tofu; 1 1/2 teaspoons mild to hot chili; 1/2 teaspoon ground cumin; 1/4 teaspoon coriander; 1 4-ounce can chopped black olives; Salt and freshly ground black pepper; 6 corn tortillas; 1 12-ounce can whole kernel corn; 1 cup coarsely grated Cheddar cheese; Chili-tomato sauce (see recipe)

By Marian Burros

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:3 servings

1large onion, coarsely chopped
1large green bell pepper, seeded and chopped
2tablespoons oil
1pound package tofu
1½teaspoons mild to hot chili
½teaspoon ground cumin
¼teaspoon coriander
14-ounce can chopped black olives
Salt and freshly ground black pepper
6corn tortillas
112-ounce can whole kernel corn
1cup coarsely grated Cheddar cheese
Chili-tomato sauce (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Heat oil in large skillet. Saute onion and green pepper until onion is soft.
Step 3
Drain liquid from tofu and mash. Add to skillet with chili powder, cumin and coriander. Drain liquid from olives and add. Stir and cook until tofu has dried. Season with salt and pepper.
Step 4
Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
Step 5
Drain liquid from corn.
Step 6
In small casserole place 2 tortillas. Top with ⅓ of tofu mixture; top with ⅓ of corn and chili-tomato sauce. Repeat layering 2 more times, ending with chili-tomato sauce. Sprinkle with cheese. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.