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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
Serves 4-6 people
- 16 ounces can of black beans, rinsed
- 1 1/2 cups frozen corn
- 1 packet oranic, firm Trader Joe's tofu
- 1/4 cup black olives, chopped
- 1 green bell pepper diced
- 12 ounces bottle of your favorite enchilada sauce
- 2 cloves garlic, minced
- 1/2 small onion diced
- 6-8 corn tortillas
- 1 tablespoon olive oil
- Preheat oven to 350. Heat olive oil in a pan over medium heat. Add chopped onion until translucent.
- Add chopped garlic to the pan and cook until fragrant.
- Add bell pepper, tofu, frozen corn, and black beans until warm throughout (about 5-7 minutes)
- Pour about 1/3 cup of the enchilada sauce into the bottom of a 13"x19" baking dish
- 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.
- Pour the rest of the enchilada sauce over the top of the enchiladas.
- Bake at 350 for 15-20 minutes.
- This recipe was entered in the contest for Your Best Soy