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A combination of two recipes:
http://www.taste.com.au/recipes/26620/vegiladas+wi...
and
http://vegetarian.about.com/od/vegetarianmexicanre...
300g firm tofu
olive oil
1tsp taco seasoning
1 sachet enchilada sauce
cheese
1 can of beans
1 can of corn
tortillas
1 cup rice
1/4 tsp cumin
1/4 tsp paprika
Preheat oven to 180°C/160°C fan-forced. Lightly grease a 5cm-deep, 25cm x 35cm (base) baking dish.
Cook tofu in oil and taco seasoning. Add beans, corn and enchilada sauce, reserving 1/2 cup enchilada sauce.
Add tofu mixture to tortillas and roll up to enclose filling. Place, seam side down, in prepared dish.
Spread reserved sauce over centre of tortillas. Sprinkle with cheese. Bake for 20 to 25 minutes or until cheese has melted.
Meanwhile, cook rice. Then move to an oiled baking tray and sprinkle with cumin, paprika and oil. Bake for 5-10 mins and toss to combine. Serve enchiladas with rice.
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1st Keep
 lambertoswald
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