A great alternative to lasagna.
24 corn tortillas
2 (10 oz) enchilada sauce
1 (16 oz) grated cheese (mozzarella or monterey jack)
1-2 (16 oz) cans black or pinto beans, drained
1 (16 oz) firm tofu, crumbled
Coat tortillas in enchilada sauce.
Mix tofu and cheese well. Layer the tortillas, cheese/tofu mixture, beans and some extra enchilada sauce between the layers. Put grated cheese on top of final layer.
Bake covered for 45 minutes at 350 and bake uncovered for 5-10 minutes.