Avocado Soy Enchiladas
Source of Recipe
Vegetarian recipes on Cook to Cook
List of Ingredients
Sauce:
2 can (12 oz each) green enchilada sauce
1 can (12 oz) crushed tomatoes
1 can (4 oz) chopped green chilis
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
Tofu Mixture:
1 lb. soft tofu, mashed
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
Avocado Mixture
2 avocados, mashed
juice of 1/2 lemon
1/2 tsp salt
1/8 tsp cayenne
12 corn tortillas, dry roasted 5-10 seconds on each over an open flame and set aside
8 oz. pkg shredded Cheddar cheese
Recipe
In separate bowl, mix together sauce ingredients, tofu mixture, and avocado mixture.
Add tofu mixture to avocado mixture.
In 8-1/2 x 11 glass baking fish, pour enough sauce to cover bottom.
Dip tortillas into sauce, covering both side.
Drop 3 rounded Tbsp of filling over center of tortilla. Roll, tucking one end in other filling.
Place edge-side down.
Continue dipping, filling, and rolling until dish is full. Pour remainder of sauce over top and spread evenly. Sprinkle grated cheese evenly over top of dish.
Bake in preheated oven at 375F for 30-35 min.
Makes 4-6 Servings.
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