I struggle with making enchiladas; they always come out dry and just not right. I really love Trader Joes black bean and corn enchiladas. They are saucy, full of vegetables and satisfying. So on a whim, I decided to try to recreate something similar, and I think i succeeded. I wish I had taken a photo, but my lunch leftovers will have to do.
Half a block of tofu, diced small
1 can black beans, drained and rinsed
1 small zuchinni, grated
Few handfuls of baby spinach
One ear of corn, with kernels removed from the cob
1 onion, diced
4-5 cloves garlic, minced
2 tspn cumin
2 tspn chili pepper
daiya vegan cheddar cheese (optional)
Corn tortillas (i also did half with flour b/c thats what the husband likes!)
2 10 oz cans enchilada sauce
Preheat your oven to 375.
Add some oil to your pan, and add the tofu. Cook for about 3-5 minutes on each side, then add onions and garlic and continue to cook until the onions start to wilt. Add the cumin, chili powder and pepper; mix well. Add in the zuchinni, spinach and corn; cook for a few minutes until the spinach starts to wilt; then add in the black beans and cook until beans are heated through.
Coat the bottom of a 9×13 pan with plenty of enchilada sauce. Fill each tortilla with the filling and some daiya cheese if you are using it, and roll tightly. Top with more enchilada sauce and bake for 20 minutes.