Veggie, Tofu and Bean Enchiladas

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Veggie, Tofu  and Bean Enchiladas

 

4-5 ounces extra firm tofu

2 carrots

1 big or 2 small zucchini

1/2 medium onion

1 can (15 oz) black beans, drained and rinsed

1 jar (or can) enchilada sauce

8 corn  tortillas

shredded cheese (Cheddar, Jack, or soy cheese)

Large can of green or red enchilada sauce

 

Preheat oven to 350F, and grease, spray, or oil a 9x13 baking dish.

 

Use a food processor to quickly chop the tofu, carrots, zucchini, and

onion. Add 1/3 of  the can of enchilada sauce to this vegetable

mixture, along with the black beans, and mix well.

 

Spoon 2 or 3 tablespoons of the mixture into each tortilla, then roll

them and place in the baking dish (like sardines). Pour the remaining

enchilada sauce over the top, making sure to cover all the edges. Top

with shredded cheese, and bake for 1/2 hour.

 

Serve immediately with rice on the side.