If you like chicken enchilada, you can easily substitute the chicken to tofu. This enchilada came out very tasty and very light... much lighter than the meat enchilada recipes. More talk on the chicken later, but unless you can buy all-grass-fed chicken (I'm not even sure if there are such things in Ohio), chickens are VERY high in Omega-6, unfortunately. When buying tofu, make sure you are buying made-in-Japan tofu or it says, "Magnesium Chloride" on the label.
Since I bought way too many corn tortillas, (they come in large quantities) I decided to just bake the rest of tortillas and sprinkle salt... home made chips & salsa!
Gluten Free Vegetarian Enchilada
- • 15 1/4 oz Whole Kernel Corn
- • 1 tbsp Butter
- • 1/2 large Green Bell Pepper
- • 1 medium Red Bell Pepper
- • 1/3 medium White Onion
- • 1 1/2 cups Tofu (Made in Japan or Magnesium Chloride on label)
- • 4 to 6 White Corn Tortillas
- • 1/2 cup Finely Shredded Colby Cheese
- • 1 cup Black Beans
- • 1 cup Enchilada Sauce
- • 3 Black Pearl Medium Pitted Ripe Olives
- • 2 tsp Taco Seasoning
- • 1 tbsp Pure Olive Oil
- • 1 cup Canned Diced Tomatoes, not drained
1. Saute sliced onions & bell peppers in large skillet in olive oil and taco seasoning. When the veggies are almost soft add tofu, and canned tomatoes (include juice). Cook until tofu has absorbed remaining liquid (make sure and scrape bottom of pan for the yummy bits). 2. In loaf pan layer two corn torillas, half of black beans, half of corn, half of tofu/veggie mixture, and top with half of almost half of enchilada suace. Repeat those layers. Add cheese and sliced black olives. You have about 2-3 tbsp of enchilada sauce left, pour over top.
3. Bake at 375 for 40 minutes, covered, or until contents are bubbly are bubbly around the melted cheese. Then remove the lid, turn heat up to 450 and bake for additional 5 minutes or until the cheese is as brown as you would like it.
Remove and let sit for 10 minutes.
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