Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
- 1 block firm tofu, drained and cut into 1/2 inch pieces
- 1 can black beans, drained and diced
- 1/2 onion, diced
- 1 zuchinni, grated
- 2 carrots, grated
- 1 can black olives
- 1 can enchilada sauce
- 3/4 cup water
- 10-12 flour tortillas
- dairy or vegan cheese crumbles (optional)
Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.
Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.
Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.
Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.
Enjoy your vegetarian vegetable enchiladas!