Veggie Enchiladas

Whenever go out and eat Mexican food I order veggie enchiladas with no cheese/sour cream. This recipe is great because the filling nice and hearty with tofu and beans. Serve it up with a great salsa or enchilada sauce.

Here’s what you need:

• 1 Tablespoon olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 block extra firm tofu, drained, pressed and cubed
• 1 zucchini, chopped
• 1 can black beans, drained and rinsed
• 2 ears corn, kernels shaved off
• 3 cups canned enchilada sauce
• dash of freshly ground sea salt
• dash of Spike seasoning, garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 6 Ezekiel Sprouted grain tortillas
• 2 green onions, chopped

1. Preheat oven to 350 degrees.
2. In a large skillet heat the oil over medium heat. Add the bell peppers, onion,garlic, tofu and zucchini. Cook until tender, about 10 minutes.
3. Transfer the veggies to a large bowl and combine with the beans, corn, 1/2 cup of the enchilada sauce, and the spices.
4. Warm the remaining enchilada sauce in a small saucepan, then transfer to a 9 inch cake pan. Use tongs to dip each tortilla in the sauce, place on a plate and spoon 1/2 cup of veggie mixture down the center of the tortilla. Roll the tortilla tightly, enclosing the filling. Transfer to a 13×9 baking pan, seam side down. Repeat with remaining tortillas, pour any leftover sauce over the pan and bake for 20 minutes.
5. Top with green onions and remaining veggie mixture before serving.

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