Tofu Enchiladas

What You Need

  • 1/2 block of firm tofu, pressed and crumbled
  • 1/2 cup uncooked rice
  • 1 can pinto beans, drained & rinsed
  • 1 onion
  • 3 cloves of garlic
  • 2 TB S cumin
  • 2 TBS chili powder
  • 1 TSP cayenne
  • 2 cups shredded cheese
  • 2 cans enchilada sauce
  • 8-10 soft flour tortillas (8″)

What You Do

  1. Preheat over to 350F
  2. Cook your rice (usually 1 cup water to 1/2 cup rice, bring to a boil, then simmer covered on low for about 40 min)
  3. Crumble tofu, chop onion, and mince garlic
  4. Sautee tofu, onion, garlic, beans, and spices in a pan until beans are soft
  5. When rice is ready, add it to the tofu mix (or vice versa depending on which pan is bigger)
  6. Stir in shredded cheese
  7. Prep a large baking dish (glass 9 x 13″) by coating the bottom with enchilada sauce
  8. Spoon the tofu/rice mix into a tortila, roll it, then place it seam side down into the baking dish
  9. Do this until you run out of mix
  10. Coat the entire mess with more sauce and top with cheese
  11. Bake until bubbly – usually 45 min

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