A delightful twist on classic enchiladas, packed with flavor and perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
In a mixing bowl, combine the black beans, corn, salsa, tofu, and salt. Mix until well blended.
Mash the beans slightly for a creamier texture.
Warm the tortillas slightly to make them pliable.
Cover the tortillas with a damp paper towel and microwave for 20 seconds.
Spoon a portion of the filling onto each tortilla, roll it up, and place it seam-side down in a greased baking dish.
Don't overfill the tortillas to prevent them from breaking.
Pour the enchilada sauce evenly over the rolled tortillas.
Ensure all tortillas are covered to prevent drying out.
Sprinkle the shredded cheese over the top.
Use a mix of cheeses for a richer flavor.
Bake in the preheated oven for 20-30 minutes, until the cheese is melted and bubbly.
Check halfway through to ensure even cooking.
Let the enchiladas cool slightly, then serve with a dollop of sour cream if desired.
Garnish with chopped cilantro or green onions for added freshness.
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