| • 2 blocks tofu, pressed, 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 |
| 1: Heat oven to 350°F. | |
| 2: In a large skillet (go ahead and use the wok), saute the onions and bell pepper in olive oil until tender. Set aside. | |
| 3: Pour red sauce into the skillet. Add tofu. Set the heat on medium and let the tofu absorb some of the sauce. | |
| 4: Start adding ingredients except the last three, but including the onion and bell pepper, letting all have a chance to heat thoroughly between additions. | |
| 5: Use non-stick spray on two 9 × 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 seam-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 for 30 minutes. |
Adapted from a recipe on cooks.com.
About 540 calories each, using 220-calorie tortillas.