- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Barbara Hansen, Los Angeles Times
Ingredients
- 1 package Organic Tofu (Extra Firm)
- 2 Organic Zucchini sliced lengthwise in half
- 1/2 Red Onion (Organic) sliced horizontally
- 1/4 cup Fire Roasted Chiles (jarred) drained and diced
- 1/4 cup Organic Cilantro chopped
- 1 teaspoon Organic Grinders (Italian Flavor)
- 1/2 teaspoon Salt
- 1 can Enchilada Sauce (28 ounces)
- 8 Tortillas (Organic Corn) 6 inch
- 1 tub black beans - (11 ounces)
- 3/4 cup Mexican Cheese shredded (Light 4 - Cheese blend)
- Organic Iceberg Lettuce shredded for garnish
- Sour Cream (Low Fat)
Directions
Heat oven to 400°F.
Drain any liquid from the tofu carton. Slice tofu in half and allow to drain on several layers of paper towels for 30 minutes. Cut tofu into 1/4 inch cubes and place on new layers of paper towels.
Meanwhile, grill zucchini and onion and then dice each into 1/4 inch pieces. Cook black beans according to instructions and allow drain thoroughly. Allow the vegetables and beans to cool.
Combine the tofu, grilled vegetables, chiles, salt, Organic Grinder Italian Flavor, black beans and 1/4 cup of the cheese in a bowl.
Heat the enchilada sauce in a skillet until warm. Dip the tortillas, one at a time, into the sauce to lightly coat both sides. Spoon about 6 tablespoons of the mixture down the center of each tortilla.
Roll up the tortillas and place seam side down in a 9-inch square baking dish.
Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the remaining cheese. Bake the enchiladas until the sauce is hot and bubbly, 20 to 25 minutes. Remove from oven. Top with the cilantro. Serve each enchilada on top of some lettuce with a dollop of sour cream. Accompany with Melissa's Fresh Salsa.
