Tofu Enchiladas

I've posted this recipe before, but it was a really long time ago. It's one of the husband's favorites, and I had most of the ingredients for it recently. I'd forgotten how much I like it, although I think it's a lot better when it's fresh as opposed to the leftovers. The husband had no problem eating the leftovers, but I just didn't care for them as much. This is a great recipe for disguising tofu because you really have no idea it's even in there. My college roommate, Joanne, made this for me one time while she lived here in Phoenix, and I immediately fell in love with it. This was also one of the first--if not the actual first--meal I made for the husband when we were first dating.

Tofu Enchiladas

1 package firm tofu
2/3 cup plain yogurt
1/2 tsp tumeric
1/4 tsp paprika
1 cup sliced mushrooms
3-4 green onions
1 cup sliced olives
1 can drained black beans
2 cups grated cheddar cheese
Mexican seasoning
12 corn tortillas
2 cans mild enchilada sauce
1 cup grated cheddar cheese

Mix together first 10 ingredients. Divide filling between tortillas, following diections for rolling on can. Top with 1 cup grated cheese and bake at 350 for 30 minutes.

*****

The only thing I did differently was to use whole wheat flour tortillas instead of corn because I had them on hand and didn't feel like making my own corn tortillas. I had some filling left over--not enough to fill another tortilla but too much to just throw away--so I spread it on the top of the enchiladas before pouring the sauce on there.

We all really liked this. The boy doesn't like mushrooms, but he picked them out. The baby ate just as much of this as I did! He's an eater for sure, but it always amazes me when he eats an adult size portion! I'll have to get this in the dinner rotation more often since we all enjoy it.

Enchilada filling:


Mmmmm...saucy, cheesey enchiladas: