Tofu Enchiladas

Today will be another day on the road. We'll be off on another prison interview so expect me to be sore and exhausted when this one is over.

So, this Friday, Scrad (Adam) finally arrives from California. He is going to be staying with us for a few weeks. Scrad is one of Alex's closest friends and they are planning on an enormous recording fest while he is here!! I am so happy that Alex and Scrad will both be able to spend some time focusing on their passion.

It's recipe Thursday - so here is the enchilada recipe I made last night...

Ingredients:

16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 can corn
1/2 red bell pepper
1 jalapeño , chopped and seeded
Baked tofu

Heat oven to 400°. Cut tofu into triangles and bake for 20 minutes, turning once. Roughly dice the red pepper and then saute in some olive oil for about 7 minutes.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add about 6 pieces of baked tofu to the middle. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño, corn, red bell pepper and salsa (optional).

Pour some enchilada sauce in the baking dish to avoid sticking. Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly