• corn tortillas
  • 2 medium onions, chopt
  • 6 garlic cloves, minced
  • 3 jalapenos, chopt
  • 4 serrano chiles, chopt
  • 4-5 tomatoes, chopt
  • 2 red bell peppers, chopt
  • 1 can enchilada sauce
  • 1 can low-fat refried black beans
  • 1 lb. tofu (firm, lite) cut into cubes
  • vegan “sour cream”


Saute onions, garlic, chiles and jalapenos in a little water in a skillet until soft. Add peppers and cook 2-4 minutes. Add tofu and tomatoes and cook until almost all the liquid is gone (15 min).

In a rectangular baking dish, spread 1/2 can of enchilada sauce. Line with a layer of tortillas. Spread half the can of beans. Spoon 1/2 of the tofu mixture on top. Repeat layering.

Bake 30 min at 375 degrees. Serve with vegan “sour cream”. Enjoy!

Serves: 6-8

Preparation ti