Roasted Tomato Enchiladas

3
Total Time
36 min
Prep
20 min
Cook
16 min
Serves
4
Difficulty
Moderate
Fire-roasted tomatoes with chilies give these enchiladas an extra-special kick. If you can't handle the heat, substitute half for canned tomatoes with garlic.

Ingredients

cooking spray

1 spray(s), or enough to coat skillet and pan

firm tofu

15 oz

canned black beans

15 oz, drained, rinsed and drained again

ground cumin

¼ tsp

table salt

¼ tsp

black pepper

¼ tsp

burrito-size wheat flour tortilla(s)

4 item(s), large

uncooked onion(s)

1 small, chopped

canned tomatoes with green chilis

29 oz, fire-roasted, diced

cilantro

2 Tbsp, fresh, minced (optional)

Instructions

  1. Preheat oven to 350°F. Coat a 12-inch skillet with cooking spray.
  2. Drain tofu and dice into 1/2-inch cubes; add to skillet and brown over medium heat until firm and dry, about 3 minutes.
  3. 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.
  4. Coat a 9-inch square baking pan with cooking spray. Gently place filled tortillas, seam-side down, in pan. Set aside.
  5. 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.
  6. Bake until thoroughly heated, about 10 minutes. Remove from oven and sprinkle with cilantro, if desired. Yields 1 enchilada per serving.

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