Cheesy Vegan Enchiladas
1 Large can of La Victoria (mild) Enchilada Sauce
1 pkg. Medium Firm tofu (squeezed, drained and then cut into small chunks)
2 Teaspoons of The Pepper Plant Hot Sauce, (whichever flavor you prefer…I use the garlic one)
½ Cup Homemade salsa or Tostitos brand Mild
1 Can of Organic Sweet Corn (drained & rinsed)
1 Can of Organic Black Beans (drained & rinsed)
¼ Cup chopped Cilantro (fresh or dried)
1 Heaping Tbsp. minced garlic
1 Tbsp. each granulated onion and garlic
1 Tbsp. Granulated Sugar
3 Tbsp.’s Chopped Dried Chives
½ Cup of finely Chopped Sweet Red Onion
1 Cup of Whole Black Olives, crushed between your fingers so they are large chunks.
1 Pkg. Daiya Jack Cheese wedge, shredded
Rinsed Black Beans, Corn and Tofu in a large bowl.
Salsa, Hot Sauce, Garlic, Cilantro, Gran. Garlic and Onion, Freshly Chopped Onion, Sugar, Chives, Corn, Beans and ½ of the shredded Daiya Cheese (reserve other half for the top of your enchiladas) to Chunked and drained Tofu. Mix well & let sit for one hour so all flavors blend.
Prepare 9 x 12” dark glass pan:
Spray lightly with Vegalene non-stick spray. Pour a small amount (about another ½ cup of enchilada sauce over the bottom of the pan and set aside. Make sure you cover the bottom with the sauce to help keep them from sticking.
Lightly brush both sides of corn tortillas with corn oil. Place in microwave on high for approximately 2 mins, or until they are soft and change color. When tortillas are ready, remove from microwave and stir your filling one more time to mix well. Blot both sides of your tortillas to remove excess oil. Place two heaping tablespoons of filling in the middle of your tortilla in a line down the center. Roll quickly and place in pan seam side down. Do all of the tortillas the same way until you have filled the pan. I usually put seven to the left side of the pan, and then add the last two lengthwise at the other edge.
The remainder of the enchilada sauce, (or however much you want, making sure you cover all of them well), over the finished enchiladas, add the remaining shredded vegan cheese, and sprinkle with the crushed olives, covering the casserole.
The top of the aluminum foil with Vegalene so the cheese doesn’t stick to it, place the foil (spray side against the enchiladas) on top of casserole pan, cover & seal them with foil. Bake at 375 degrees for 35 mins, remove the aluminum foil and bake for 10 more mins uncovered. Serve with brown rice, vegan refried beans and a salad. Yum!