Starving-Student Tortilla Supper

Vegetable oil
1 large clove of garlic, minced
1 small onion, chopped
1 (15-ounce) can of pinto beans, drained and rinsed
1 (14.5-ounce) can of diced tomatoes (Diced tomatoes with green chilies if you're brave.)
1 1/2 tablespoons of chili powder (Leave this out if you're using the tomatoes with the green chilies.)
Salt to taste
Freshly ground black pepper to taste
1 1/2 cups of your favorite salsa
4 ounces of soft tofu
2 tablespoons of fresh lime juice
12 6-inch flour tortillas
1 cup (Or to taste.) of shredded cheese of your choice

Preheat the oven to 350 degrees F.

Lightly oil a 9x13-inch baking dish.

Heat a tablespoon of oil in a large skillet over medium heat. Add the onion and saute for 5 minutes. Add the garlic and cook for 30 more seconds.

Add the pinto beans, the tomatoes, the chili powder (if using), and the salt and the pepper to taste. Lower the heat and simmer until the tomato liquid has cooked away.

Remove from the heat.

In a food processor, combine the salsa, the tofu, the lime juice, and 1/2 cup of the bean mixture.

Spread a thin layer of the tofu-and-salsa mixture over the bottom of the prepared baking dish. Arrange 6 of the torillas on top, overlapping as needed.

Spread the remaining bean mixture over the tortillas and cover with the remaining tortillas.

Top with the remaining tofu-and-salsa mixture and sprinkle with the shredded cheese.

Bake until hot and bubbly and lightly browned on top, about 30 minutes.

Allow it to rest for 10 minutes before serving.

Serve with sour cream, lime wedges, and hot sauce. A sprinkling of chopped iceberg lettuce adds a nice fresh crunch.