Even meat eaters will love this recipe. Enjoy this vegetarian spin a classic Mexican comfort food. Yum!
Ingredients
· Pack of 8 white corn tortillas
· 1 pack of extra firm tofu
· 2 cups Mexican cheese
· Chopped cilantro
· 1 fresh jalapeno, sliced
· ½ cup chopped red onion
· 1 can no-salt black beans, drained
· 1 can of enchilada sauce (or make your own homemade enchilada sauce!)
· Salt, pepper, cumin and garlic powder
Directions
1. Preheat oven to 425 degrees
2. Drain package of tofu, removing as much excess water as possible (this is important for the texture to be right). Crumble up the tofu.
3. In a large bowl, mix the crumbled tofu, drained black beans, 1 cup of cheese, ½ cup of red onions. Add a handful of your chopped cilantro and add the spices to your liking. Mix well.
4. Pour enchilada sauce into a bowl. Take each tortilla and fully coat with sauce. Then, fill each tortilla with the tofu/bean mixture.
5. Place each filled and rolled tortilla into a 1 inch deep baking pan. Once all tortillas are placed with seam-side down, pour the remaining sauce onto all the tortillas.
6. If there is any remaining mixture, sprinkle on top. Then, sprinkle the other cup of shredded cheese on top.
7. Sprinkle remaining cilantro and sliced jalapenos on top and pop into the oven. Bake for about 20-25 until hot and bubbly and the cheese is beginning to brown.
8. Serve with shredded lettuce and a dollop of sour cream as garnish.
Happy Cooking!
- Kat
