| 1 | dozen corn tortillas, made from corn, lime, water only |
| 1 | 28 ounce can enchilada or chili sauce |
| 1/4 | c. wine/broth/balsamic vinegar |
Filling
| 2 | c. cooked bulgar wheat |
| 2 | c. cooked lentils, a little cooking water added in for moistness |
| 1 | onion, chopped |
| 2 | tsp. ground cumin seeds |
| 1 | tsp. ground coriander seeds |
Cook onions, garlic and spices in 1/4 cup red wine, balsamic vinegar or veggie broth, til tender. Mix all filling ingredients in bowl. Prepare baking dish with very light film of oil or spray, 8X11 inch or 9X 13, or a couple round casseroles that fit the tortillas works, too.
Pour small amount of sauce into pan, cover bottom of pan with tortillas, add layer of filling, sprinkle with cheese, layer of tortillas, pour on some sauce, add filling and cheese, end with layer of tortillas and sauce with a sprinkling of cheese.
Bake 350 F. for about 30 minutes.
Variation I: These days I am not using dairy so I make a "vegan ricotta" style filling, We love it:
| 1 | 10-oz. package Mori-Nu (or any) silken style tofu |
| 1/4 | c. nutritional yeast |
Mix or blend the tofu with just enough water to reach a consistency like sour cream, stir in nutritional yeast. Use this as a layer in the middle of the casserole. Also works well in a vegan lasagne.
Variation II: If you don't mind the extra fat, sliced black olives are wonderful in this. And if you like it spicy, add jalapenos to the mix, couldn't hurt :-).
I like to make two casseroles when I do this, no extra work at all and I have one for the freezer. Freezes well!