Vegan Enchiladas

I had never attempted enchiladas before and was surprised at the result. I would have liked them to stay together a bit better, but it's something to strive for next time!

  • 1/4 cup canola oil

  • 1 pound firm tofu, drained and loosely crumbled

  • Six 7-inch corn tortillas

  • 1 green bell pepper, chopped

  • 1 can drained black beans

  • 4 cloves garlic, minced

  • 1 jalapeño pepper, seeded and diced or two tablespoons canned green chiles

  • 1 1/2 tablespoons ground cumin, or more to taste

  • 1 1/2 tablespoons chili powder, or more to taste

  • salt and pepper

  • one package enchilada sauce

  • 1 cup Daiya shredded cheddar cheese

In a medium skillet over medium heat, heat oil until simmering. Add tofu and cook until its liquid has evaporated, stirring from underneath to prevent sticking, about 10 to 15 minutes.

Add the green pepper, chiles, garlic and black beans and stir. Add the cumin and chili powder; mix well. Season with salt and pepper to taste. Sauté until the bell pepper begins to soften, 5 to 10 minutes. Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry.

While the tofu mixture is cooking, wrap the tortillas tightly in a damp paper towel and microwave for 30 seconds.

In a shallow casserole or baking dish add 1/3 of the enchilada sauce to coat the bottom of the casserole. Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is
coated on both sides. Add one-sixth of the filling, and roll the tortilla tightly. Place it seam side down on the sauce. Repeat to make six filled tortillas.

Pour the remaining sauce on top of the tortillas, and sprinkle with the Daiya shreds and some green chiles as well.