Avocado Soy Enchiladas

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* Exported from MasterCook Buster *

 

Avocado Soy Enchiladas

 

Recipe By : Shanti

Serving Size : 12 Preparation Time :

Categories : Southwest Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 corn tortillas -- dry-roasted 5-10

-- seconds on each

-- over an open flame

-- and set aside

1 package soy cheese -- grated

***SAUCE***

2 cans green enchilada sauce -- (12 oz)

1 can crushed tomatoes -- (12 oz)

1 can chopped green chiles -- (4 oz)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon -- salt

1/2 teaspoon garlic powder

***TOFU MIXTURE***

1 pound soft tofu -- mashed

1/2 teaspoon -- salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

***AVOCADO MIXTURE***

2 avocados -- mashed

1/2 lemon -- juice of

1/2 teaspoon -- salt

1/8 teaspoon cayenne

 

1. In separate bowls, mix together sauce ingredients, tofu mixture, and

avocado mixture.

2. Add tofu mixture to avocado mixture.

3. In an 8 1/2 x 11 glass baking dish, pour enough sauce to cover

bottom.

4. Dip tortillas into sauce, covering both sides.

5. Drop 3 rounded T. of filling across center of tortilla.

6. Roll, tucking one end in over filling. Place edge-side down. Continue

dipping, filling, and rolling util dish is full.

7. Pour remainder of sauce over top and spread evenly.

8. Sprinkle grated cheese evenly over top of dish.

9. Bake in preheated oven, 375 for 30-35 minutes.

 

Recipe courtesy of Shanti, Vegetarian Recipe Exchange List

 

Note: I find it much easier to lightly steam the tortillas until pliable

before rolling. This can be easily done by placing them in a plastic

storage bag (eg. ziploc) or on a covered plate and microwaving for about

10 seconds on high power. This is a lot less messy than trying to work

with sauce-covered hands. -N.B.

 

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