When I moved into my first apartment as an adult, I lived next door to the cutest family ever. David and Danielle had just brought Daisy home a few months earlier, and they welcomed me to the neighborhood with open arms. Over the course of the next few years, I got to be a part of their family, and when they bought their first home and moved out of the apartment, I would spend Thursday evenings at their house watching American Idol and eating enchiladas.
This is the recipe I made on those Thursday nights (with the addition of the tofu…), and every time I eat it, I am brought back to those cozy nights on their couch, laughing and making bets on who would win it all.
Scroll past video to see full recipe.
Tasty Tofu Enchiladas
- 1 med sized zucchini
- 1 small onion
- 1/2 package extra firm tofu
- 1 can black beans
- 1 cup frozen corn I used roasted because it’s yummy!
- 1 package shredded Mexican cheese
- 1 bottle Trader Joes enchilada sauce (or whatever brand floats your boat)
- 1 package of corn or flour tortillas approx. 10
Preheat oven to 375 degrees.
Chop onion and zucchini.
Chop tofu into crumbles. Add about ¼ cup enchilada sauce. Let sit.
When onion is done, add onion, zucchini, black beans and corn to the tofu bowl.
Pour a little bit of enchilada sauce in the bottom of your pan and spread it around till the bottom is coated.
Lightly fry tortillas in olive oil. Coat each side with enchilada sauce. Set tortilla in the pan.
Add a scoop of veggie mixture and a sprinkle of cheese. Roll enchilada. Repeat until your pan is full. Pour remaining sauce on top of enchiladas. Sprinkle with cheese. Bake for 20-30 minutes or until cheese is melted and sauce bubbles at the edges.
Repeat until your pan is full. Pour remaining sauce on top of enchiladas. Sprinkle with cheese.
Bake for 20-30 minutes or until cheese is melted and sauce bubbles at the edges.
You will probably end up with some extra filling. It mixes really well into scrambled eggs for breakfast tacos in the morning!