Tofu Enchiladas

Ingredients

  • 2 blocks tofu, drained and cubed
  • 2 cans black beans, drained and rinsed
  • 2 cups frozen corn, thawed
  • 1 small can Rotel
  • 1 large can refried beans
  • 1 can black olives, sliced
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 1 can cream of [celery or broccoli] soup
  • ½ packet taco seasoning
  • 1 Tbs or so chili powder
  • 1 cup shredded cheddar cheese
  • 1 regular can of red enchilada sauce
  • Olive oil for sauteeing onion and pepper
  • 16 10-inch tortillas
  • 4 cups shredded cheddar cheese
  • 1 large can of green enchilada sauce

Preparation

  1. heat oven to 350 degrees.
  2. In a large skillet, saute the onions and bell pepper in olive oil until tender. Set aside.
  3. Pour red sauce into the skillet. Add tofu. Head on medium and let tofu absorb some of the sauce.
  4. Start adding ingredients from the first column, including onion and bell pepper, letting all have a chance to heat thoroughly in between additions.
  5. Use non-stick spray on two 9-by-13 glass pans.
  6. Put a tortilla on a plate and spoon a sixteenth of the mixture (about a cup) down the center of the tortilla, stopping an inch from the bottom. Fold the bottom flap up, and then fold the sides in. Place seamk-side down in baking pans, two rows of four across.
  7. Split large can of green sauce, pouring on top of both pans of enchiladas.
  8. Add remaining cheese.
  9. Bake uncovered at 350 degrees for 30 minutes.

Adapted from a recipe on cooks.com.

About 540 calories each, using 220-calorie tortillas.