Ingredients (use vegan versions):

• 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”

Directions:

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 time: 1 hour

Tags: Corn, Tomato, Vegan