Tofu Enchiladas
December 4th, 2011 PrintThanks to Shari from San Diego, CA for sharing this recipe!
Ingredients:
Corn tortillas
Tofu
Corn
Black beans
Cheddar cheese
Sliced olives
Enchilada sauce
Directions:
1. Warm corn tortillas in a frying pan, set aside. Saute cubed tofu with beans, sauce, cheese and any other additions (such as spinach or zucchini).
2. Spoon 2-3 tablespoons of the vegetable, bean, and tofu mixture into each tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the enchilada sauce on top of the wrapped tortillas – be sure to get all the edges! Sprinkle the top with cheese, and sliced olives.
3. Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.
Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.
