effin' tasty (couscouscaboose) wrote,
effin' tasty

  • Mood:
  • Music:

Lotta Enchilada Goodness

I don't know what the deal is with my camera...this picture looks right out of a  low budget  movie.  

Blue enchiladas with avacado and tofu topped with a creamy tomato sauce.

The shells came from Whole Foods and they were pretty cheap.  I fried them up for five seconds or less and stuffed them with the following muxture....

I brick of firm tofu scrambled with Earth Balance, juice from one lime, smoked paprika, cumin, garlig, sea salt and ceyenne pepper.  

I mixed it with four smashed avacados and sea salt.

The sauce is 8 oz. of organic tomato sauce from a can combined with 2 oz. of Tofutti Better than Cream Cheese.   This is also seasoned with garlic, ceyenne, cumin, smoked paprika and white pepper.

This recipe makes 12 enchiladas.  I lay six down in a baking dish and top with half of the sauce.  Then make another layer with the remaining six.  Bake [covered] at 350 degrees for 20-22 minutes. 
Tags: mexican food
  • Post a new comment


    Comments allowed for friends only

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded