Author Notes
I know tofu and enchiladas seem like an absolute Mexican food sin, but I’m lactose intolerant, so being a lover of cheese enchiladas can get pretty depressing. That’s why when I discovered Trader Joe’s black bean and corn enchiladas in their frozen section I was forever sold. The tofu they use in these enchiladas almost acts like a cheese substitute because of it’s texture, and because they are packed with veggies, they are also healthy. I have been determined to throw these together myself so that I didn’t have to keep stocking up on the frozen ones for lunch at work.
Last week, I ventured to Trader Joe’s for the sole purpose of reading the list of ingredients on the back of the frozen tofu enchilada package, and then purchasing everything I needed right then and there to recreate them. They turned out fresher and extremely similar to the frozen ones, and I couldn’t have been more excited. —Dionna Mash
Ingredients
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16 ounces
can of black beans, rinsed
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1 1/2 cups
frozen corn
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1 packet
oranic, firm Trader Joe's tofu
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1/4 cup
black olives, chopped
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1
green bell pepper diced
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12 ounces
bottle of your favorite enchilada sauce
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2
cloves garlic, minced
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1/2
small onion diced
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6-8
corn tortillas
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1 tablespoon
olive oil
Directions
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Preheat oven to 350. Heat olive oil in a pan over medium heat. Add chopped onion until translucent.
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Add chopped garlic to the pan and cook until fragrant.
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Add bell pepper, tofu, frozen corn, and black beans until warm throughout (about 5-7 minutes)
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Pour about 1/3 cup of the enchilada sauce into the bottom of a 13"x19" baking dish
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Hold one tortilla in your hand, and spoon veggie mixture into tortilla. Roll up, and place seam side down in the baking dish. Repeat until baking dish is full.
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Pour the rest of the enchilada sauce over the top of the enchiladas.
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Bake at 350 for 15-20 minutes.
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