Enchiladas 2 Tablespoons olive oil 1 small white onion, peeled and diced 1 zucchini, chopped 1 block extra firm tofu, cubed in small pieces 1 (4 ounce) can diced green chiles 1 (15.5 ounce) can black beans rinsed and drained 8-10 whole wheat tortillas 2 cups Mexican-blend shredded cheese 1 batch red enchilada sauce (see recipe below) 1/4 cup chopped fresh cilantro
Preheat oven to 350. Prepare red enchilada sauce. In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add tofu, zucchini, and green chiles. Saute for 6-8 minutes, stirring occasionally. Remove from heat and set aside.
Assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, tofu mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the tofu mixture, then sprinkle lightly with cheese. Roll up tortilla and place in a lightly greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Spread the remaining enchilada sauce on top of the tortillas, sprinkle on a little cheese (you may not use it all).
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro.
Red Enchilada Sauce 2 Tbsp. olive oil 2 Tbsp. all-purpose flour 3 Tbsp. chili powder
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
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