Enchilada Casserole

sauce: 1 onion
several cloves of garlic
1 16 oz. can crushed tomatoes
1 can chilis (I got the smallest can of green ones)
oregano and basil to taste
filling: ~2 cups black beans
1 cup whole wheat couscous, reconstituted
1/2 package White Wave lowfat firm tofu, crushed
(+ sauce)
corn tortillas

Water saute the onion and garlic until brown, deglaze and
continue until they reach the condition you favor. Add tomatoes
and chilis. Add spices and salt and pepper to taste and simmer
while you mess with the rest of the ingredients (Note:
I would have added corn here, had I had it).

Reconstitute couscous with hot water. Stir together couscous,
beans and crushed tofu. Add sauce to create a desirable
consistency. (Be sure to save enough sauce for the casserole).

Squirt a 9x13 pan with cooking spray and then put a bit of sauce
in the bottom and spread it around. Heat a skillet to medium
and use it to soften the corn tortillas (put them on the skillet
and flip them when they get a bit hot; they should wind
up soft). Roll about 2 to 3 tablespoons of the filling in each
tortilla (while heating the one to follow) and squeeze them tightly
side by side in the pan. Cover the rolls with remaining sauce when
you're done.

Bake in a 350 degree oven for 30 minutes and then let stand
for ten minutes.