Monday, October 5, 2009

Veggie enchiladas

This dish is super easy and great for a crowd.


tortilla wrap (whole wheat)
mozzarella/cheddar cheese mix
1 zucchini
1 squash
1 green or red bell pepper
1 block extra firm tofu, drained and cubed
1/2 white onion
2 cloves garlic, minced
refried beans (make sure they're vegetarian!)
handful fresh spinach
olive oil
salt, pepper
enchilada sauce (i buy the premade stuff in the can. choose your own spicy-ness)

1. Preheat oven to 350 and grease a large baking dish.

2. Cube all veggies (except spinach) and the tofu, so they are bite sized. Toss in a bowl with 1 tbsp olive oil, minced garlic, salt and pepper. Sometimes I add some extra garlic or onion powder.

3. Take a wrapper, spread it generously with refried beans and top the beans with a couple of spinach leaves. Spoon the veggie mixture into the center and wrap the enchilada closed, as tight as you can. Don't use too many veggies here or you'll have a huge enchilada that will never close. Put the enchilada in the prepared baking dish, and if it won't stay closed, seal it with a toothpick.

4. Repeat for the rest of the enchiladas.

5. Drizzle the enchiladas with the enchilada sauce. Don't use too much or they'll get really soggy, but you want it to be enough so that you can taste it. I would say about 2-3 tbsp per enchilada.

6. Top with shredded cheese. My favorite is to use a blend of sharp cheddar and mozzarella, but you can use anything you want. That prepared mexican cheese would be good for this too.

7. Cover with tin foil and bake for 25 minutes. Remove the tin foil, and if the cheese is not completely melted, bake uncovered for 5-10 more minutes.

From Food pics