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Category: Main Course
Roasted Tomato Enchiladas - TastyPlanner.com
Chef: Josh Vidlock
1 spray(s) cooking spray, or enough to coat skillet and pan
15 oz firm tofu
15 oz canned black beans, drained, rinsed and drained again
1/4 tsp ground cumin
1/4 tsp table salt
1/4 tsp black pepper
4 large burrito-size wheat flour tortilla(s)
1 small onion(s), chopped
29 oz canned tomatoes with green chilies, fire-roasted, diced
2 tbsp cilantro, fresh, minced (optional)
Preheat oven to 350°F. Coat a 12-inch skillet with cooking spray.
Drain tofu and dice into 1/2-inch cubes; add to skillet and brown over medium heat until firm and dry, about 3 minutes.
Spoon tofu into mixing bowl and add beans, cumin, salt and pepper; mix well. Divide tofu mixture among 4 tortillas, arranging mixture down the center of each tortilla; fold sides into the center.
Coat a 9-inch square baking pan with cooking spray. Gently place filled tortillas, seam-side down, in pan. Set aside.
Coat skillet with additional cooking spray. Add onion and sauté over medium heat, 2 to 3 minutes. Add undrained tomatoes and cook over high heat until tomato mixture thickens slightly, about 3 minutes. Spoon tomato mixture over tortillas.
Bake until thoroughly heated, about 10 minutes. Remove from oven and sprinkle with cilantro, if desired. Yields 1 enchilada per serving.