How do you cope with such a crappy New York rainy day...throw a fiesta!!
Tofu & Black Bean Enchilladas:
1 medium onion, chopped
2 cloves garlic
1 block of tofu, chopped
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 tbsp dill
1 tbsp red pepper flakes
1 tbsp paprika
salt and pepper to taste
8 whole wheat tortillas
1 cup shredded cheese
1 avocado, sliced
1 jar enchillada sauce
This recipe make a LOT of filling. I think I had 2 to 3 cups leftover after filling 8 tortillas...you'll have leftovers!
-Saute onions and garlic for about 5 minutes
-Add tofu, beans, tomatoes, and spices. Simmer until heated through
-Fill the tortillas with the mixture and place on a baking sheet
-Pour enchillada sauce over tortillas and sprinkle with 1/2 of the cheese
-Bake on 350* for 15 minutes.
-Sprinkle on the rest of the cheese
-top with avocado slices
Emily says: "Don't Forget the Margaritas!"