|Prep time||20 minutes|
Traditional flavor with a non-traditional filling. These enchiladas are perfect for a vegetarian, but are also a great alternative for meat eaters who want to vary their protein source. For the dairy free folk out there, dairy free cheese can be substituted and the flavor is still dynamite!
|1||lb||package of firm tofu (drained)|
|1||c||shredded jack or cheddar cheese (seperated 1/2c and 1/2 c)|
|4||oz||can chopped green chilis|
|2||c||red enchilada sauce|
|1||c||black beans, cooked drained and rinsed|
|1||green or red bell pepper roasted and diced|
|6||large or 10 small corn tortillas|
Heat oven to 425 degrees. Wash pepper and wipe outside with oil. Place on rack in oven and roast until skin turns charred, about 15 minutes. Using tongs, you will want to turn the pepper once during cooking. Place pepper in small paper bag and let cool for 10 minutes. Remove skin and seeds and chop for recipe. I've used fresh, non-roasted pepper in this recipe, and also jarred roasted peppers. Either works, but fresh roasted is delicious.
Spray 13x9 baking dish with cooking spray. Mash tofu with your hands in a wire mesh strainer, removing most but not all of the water. Transfer to medium mixing bowl. Add in 1/2 cup cheese, chilis and 1/4c enchiliada sauce. Stir in black beans, cumin, salt and roasted pepper.
Place 1/2c of enchilada sauce on a small plate and dip each side of tortilla before adding filling. Fill each tortilla with 1/4c of filling and arrange in baking dish. Pour remaining enchilada sauce over top, then remaining cheese.
Bake uncovered 20-30 minutes.