Whole Enchilada
Try this make-ahead version of the classic Mexican favorite for
a quick weeknight supper.
Ingredients
-
1 tablespoon canola oil
-
1/2 cup finely chopped onion
-
1/4 cup finely chopped red or
green bell pepper
-
1 teaspoon minced garlic
-
1 1/2 teaspoons chili powder
-
1/ 2 cup water
-
1 1/2 cups tomato salsa
-
1 cup tofu sour cream
-
2 cups cooked pinto beans,
chopped
-
Eight 8-inch flour tortillas
Method
- Preheat oven to 350oF.
- Lightly oil a 9 by 13-inch baking dish.
- Heat the oil in a large saucepan over medium heat.
- Add the
onion, bell pepper, and garlic.
- Cover and cook for 5 minutes, or
until softened.
- Stir in the chili powder, water, and salsa, and cook,
stirring, until slightly thickened.
- Remove from heat and add the
tofu sour cream.
- Combine 2 cups of the sauce with the beans.
- Spoon about 1/3 cup of the bean mixture onto each tortilla and roll
up.
- Arrange the filled tortillas in the prepared
baking dish.
- Top
with the remaining sauce, cover, and bake for 25 minutes.
- Uncover and bake 5 minutes longer.
Serves 6 to 8.
About The Author
 ROBIN ROBERTSON is the author of five
cookbooks: 366 Healthful Ways to Cook Tofu and Other Meat
Alternatives, 366 Simply Delicious Dairy-Free Recipes, The Soy Gourmet,
Some Like It Hot, and The Vegetarian Chili Cookbook. She
writes a weekly newspaper column on vegetarian cooking and is a Vegetarian
Times contributor.
JON ROBERTSON is the author of The Golden
Thread of Oneness: A journey Inward to the Universal Consciousness.
He is the senior writer and editor at A.R.E. Press. This recipe was
excerpted with permission from The Sacred Kitchen, ©1999,
published by New World Library, www.nwlib.com.
Toll free ordering number for New World Library, 800-972-6657 Ext.
52.
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