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Ingredients
- 1/3 cup oil
- 2 lbs chopped onions
- 3 Tbsp minced garlic
- 1/2 cup chile powder
- 2 Tbsp oregano
- 2 tsp caraway seed (optional)
- 2 tsp ground cumin
- 1 tsp pepper
- 1 No. 10 can canned kidney beans
- 1 No. 10 can crushed canned tomatoes
- 3 lbs tomatoe puree
- 5 dozen corn tortillas
- 1 lbs crumbled tofu
- 12 oz canned green chiles
- 1 lb grated chedder cheese
Directions
- Preheat oven to 375 F. Heat oil in a large, heavy pot. Add onions and cook until soft ( 5-10 minutes. Add garlic and cook over low heat for 3 minutes.
- Add chili powder, oregano, caraway seed, ground cumin, and pepper. Cook 3 minutes more over low heat, stirring constantly.
- Stir in drained, rinsed beans, chrushed tomatoes, and puree. Bring to a boill, then lower heeat and simmer for 20 minutes.
- While sauce cooks, place the tortillas in a single layer on the oven rack and bake at 375 F until crisp and golden (10 minutes). Set aside.
- Stir icrumbled tofu and chilis (or green peppers) into bean mixture.
- In an 18 x 24 inch baking pan, spread a small amount of bean mixture. Add layer of 1/3 of tortillas, breaking them to fit. Top with 1/3 of the bean mixture. Repeat this two moore times, ending with bean mixture. Sprinkle cheddar cheese envenly on top and bake at 375 F for 45 minutes or until casserole is hot.
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