Vegan Green Enchilada Dinner
- 2 Bags Frontera Green Chile Enchilada Sauce
- 1/2 Onion
- 2 Cloves Garlic
- 4 Sweet Mini Peppers
- 1 Can Olives
- 1/2lb Tofu (Pressed)
- Diaya Cheddar Cheese
- 1 Can Black Beans
- 1 Zucchini
- Corn Tortilla's
- 1tsp Cumin
- 1/2tsp Pepper
- 1/2tsp Salt
Food Process Onion, Garlic, Mini Peppers, Olives and put aside. Drain Black Beans and Tiny Dice Zucchini and put to the side add spices and mix to incorporate. Tiny Dice tofu and coat lightly with some of the Enchilada Sauce. Heat up the corn Tortillas. (I used about eight and still had some beans and zucchini left over that I intend to use in breakfast tomorrow morning.)
Use a good-sized baking dish and layer some sauce on the bottom. Take a tortilla and add 1tsp of the Onion mixture, 1tsp of the beans and Zucchini, 1tsp of the Tofu and a sprinkle of cheese. Roll placing seam side down and repeat until all the tortillas are used up.
Sprinkle the remainder of the onion mixture and some of the black bean mixture. Sprinkle some cheese on top and pour the sauce over the rest. Bake at 350 for 30 minutes.
Serve hot and enjoy.
SO HOW'D IT GO?
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