I know tofu and enchiladas seem like an absolute Mexican food sin, but I’m lactose intolerant, so being a lover of cheese enchiladas can get pretty depressing. That’s why when I discovered Trader Joe’s black bean and corn enchiladas in their frozen section I was forever sold. The tofu they use in these enchiladas almost acts like a cheese substitute because of it’s texture, and because they are packed with veggies, they are also healthy. I have been determined to throw these together myself so that I didn’t have to keep stocking up on the frozen ones for lunch at work.
Last week, I ventured to Trader Joe’s for the sole purpose of reading the list of ingredients on the back of the frozen tofu enchilada package, and then purchasing everything I needed right then and there to recreate them. They turned out fresher and extremely similar to the frozen ones, and I couldn’t have been more excited.
For those of you who are scared of tofu, I used to be in your shoes. Tofu really grossed me out because I hated the texture and the taste. But I’ve recently learned the more you incorporate it into your recipe, and let it marinate in a sauce or dressing, it actually acts like a sponge and takes on whatever flavor your submerging it into. So give it a try! It’s healthy and can be a great substitute if you’re looking to get away from meat a couple days a week. Here’s a review by Lisa the Health Nut of the Trader Joe’s version of these enchiladas.
And without further ado, the delicious tofu enchiladas inspired by Trader Joes.
- 1 16 oz can black beans
- 1½ cups frozen corn
- 1 package of organic, firm Trader Joe’s tofu
- ¼ cup black olives pitted and diced
- 1 green bell pepper diced
- 12 fl. oz enchilada sauce (I used Trader Joe’s brand)
- 2 cloves garlic minced
- ½ small onion diced
- 1 package corn tortillas
- 1 tbs olive oil
- 13″x19″ baking dish
- Heat oil in a pan over medium heat
- Add onion to pan until translucent
- Add garlic and cook until fragrant (about one minute)
- Add bell pepper, tofu, frozen corn, and black beans until cooked through (about 7-8 minutes)
- Pour about a ½ cup of the enchilada sauce onto the bottom of the baking dish
- Hold a tortilla in your hand and spoon the veggie mixture into the tortilla, roll it up and place it seem side down into the dish. Repeat until the baking dish is full.
- Pour the rest of the enchilada sauce over the enchiladas
- Bake at 350 for 15-20 minutes