Black Bean and Tofu Vegetarian Enchiladas with "Gazpacho" Sauce
Hi! It's my first post!
We ate half the pan before I thought to snap a photo:
Gather together:
-1 lb extra firm tofu
-1 can black beans
-cumin, pepper, paprika, garlic, something kind of peppery
-1 can diced tomatoes
-some onion and bell pepper, diced
-8 or so tortillas (These are Manny's Whole Wheat "Hand Made Style" tortillas)
-some cheese, pref Monterey Jack or Chihuahua, pref shredded or sliced thin (I used a blend of Jack and Cheddar, shredded)
-cilantro
-sour cream
-your appetite, because these are really filling
First, open and drain the tofu. Press as much water out as you can. Crumble into mixing bowl.
Open and drain beans, and mix beans with crumbled tofu. Add garlic, cumin, black pepper, paprika, and something spicy...I used frozen chopped green chiles and a splash of Mexican hot sauce.
Cover with plastic wrap and let sit in fridge overnight, ideally. So the flavors can blend, you know.
Next day, unwrap tofu and beans, stir, and taste for seasoning. Adjust as needed.
Preheat oven to 350°F.
Spread a goodly amount of the bean-tofu mixture in the center of each tortilla. Top with a little of the cheese. Roll tortillas and place seam-side down in the pan.
Meanwhile, in a blender or food processor, blend one can undrained diced tomatoes and about a cup of frozen diced bell pepper and onion blend ($1 each bag @ Kroger) until smooth. Add garlic and other spices if desired.
Pour blended tomatoes and peppers ("gazpacho") over the filled tortillas in the pan.
Top with more cheese.
Sprinkle with chopped cilantro (fresh if available).
Bake till melty and bubbly.
Dollop some sour cream on top.
Serve n' eat.
X-posted to my own journal as well.
We ate half the pan before I thought to snap a photo:
Gather together:
-1 lb extra firm tofu
-1 can black beans
-cumin, pepper, paprika, garlic, something kind of peppery
-1 can diced tomatoes
-some onion and bell pepper, diced
-8 or so tortillas (These are Manny's Whole Wheat "Hand Made Style" tortillas)
-some cheese, pref Monterey Jack or Chihuahua, pref shredded or sliced thin (I used a blend of Jack and Cheddar, shredded)
-cilantro
-sour cream
-your appetite, because these are really filling
First, open and drain the tofu. Press as much water out as you can. Crumble into mixing bowl.
Open and drain beans, and mix beans with crumbled tofu. Add garlic, cumin, black pepper, paprika, and something spicy...I used frozen chopped green chiles and a splash of Mexican hot sauce.
Cover with plastic wrap and let sit in fridge overnight, ideally. So the flavors can blend, you know.
Next day, unwrap tofu and beans, stir, and taste for seasoning. Adjust as needed.
Preheat oven to 350°F.
Spread a goodly amount of the bean-tofu mixture in the center of each tortilla. Top with a little of the cheese. Roll tortillas and place seam-side down in the pan.
Meanwhile, in a blender or food processor, blend one can undrained diced tomatoes and about a cup of frozen diced bell pepper and onion blend ($1 each bag @ Kroger) until smooth. Add garlic and other spices if desired.
Pour blended tomatoes and peppers ("gazpacho") over the filled tortillas in the pan.
Top with more cheese.
Sprinkle with chopped cilantro (fresh if available).
Bake till melty and bubbly.
Dollop some sour cream on top.
Serve n' eat.
X-posted to my own journal as well.