Especially for those who follow a vegan diet or for those looking to explore other nutritional options, this is a great Mexican food recipe.
1 block extra firm tofu, cubed
1 yellow squash, diced
1 zucchini, diced
1 small red onion, diced
1 cup corn, frozen
2 cups black beans (or 1 can)
1 can enchilada sauce (about 15-20 ounces)
1 tablespoon olive oil
Preheat oven to 350°F.
Heat a large skillet over medium-high heat. Add the olive oil and then the tofu, squash, zucchini, onion, and corn. Cook for about 10 minutes, stirring frequently, until everything begins to soften and brown. Mostly, you’re trying to dry out the tofu by cooking away the water to avoid soggy enchiladas.
Add the black beans and enough enchilada sauce to lightly coat everything in the pan. Mix thoroughly and remove from heat.
Lightly spray a casserole dish with cooking spray. Hold a tortilla in your hand and spoon in a generous amount of filling from the pan.
Fold the tortilla in half so the edges overlap. Place in the casserole dish and spear with a toothpick (to keep the enchilada closed). Repeat until the casserole dish is filled and the pan is empty.
Pour the rest of the sauce over the enchiladas.
Place the pan in the oven and cook for 25 minutes, until the edges of the tortillas are crispy.
Cool on the counter for five minutes before serving.
Top with salt and pepper, vegan or non-vegan sour cream, and/or diced avocados, or just devour them as is.
This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.