- 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!