I usually cringe when I read the word "casserole" in a recipe, drudging up memories of pale green peas mixed with mushy noodles I ate as a child or the staple dinner of suburban hell. However, when I use the word "casserole" it's just another way of saying, "Simplify." Instead of rolling enchiladas, I layer them, drastically cutting the prep time. This is a version of the Chicken Enchilada Casserole we used to eat a few times per month - but much healthier.
1 1/2 cup cooked white (navy) beans
1 T. miso
1/2 t. garlic powder
1/2 t. chili powder
1 1/2 T. powdered veggie broth
Water
1 cup chicken flavored TVP, reconstituted in 1 cup hot water
1 large tomato, diced
3 mini bell peppers, diced
1/2 small onion, diced
4 baby portabello mushrooms, diced
6 large, burrito-sized flour tortillas, broken into bite sized pieces.
Place beans, miso, garlic powder, chili powder and veggie broth in a blender. Begin to process on low speed, adding water (a few tablespoons at a time) until pourable, but not too watery. Increase speed to medium and process until smooth and creamy.
Pour bean mixture into a large bowl. Add TVP, tomato, peppers, mushrooms and onions. Pour a small amount (about 1/4 cup) of the mixture into the bottom of a greased 13x9 inch baking pan. Sprinkle 1/2 of the tortilla pieces, covered by half the bean mixture, using a spoon to spread evenly. Repeat for a second layer.
Bake, covered with foil, for 20 minutes or until hot all the way through. Do not overcook as this will dry out the sauce.
Makes 6 servings (although three of us end up eating the whole pan)
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