Chili-Cheese Enchiladas (they'll never know it's tofu!)

Too delicious to suspect!

If you've ever wanted to start feeding your family tofu, this is a great way to start.  These Enchiladas are phenomenal, and the filling makes an equally great dip for tortilla chips!  You won't need to tell anyone that they're made from tofu.  They won't think to ask.  I adapted this recipe up from CookingLight

Ingredients:
1/2 cup chopped onion
1 tsp of each: cumin, oregano, chili powder
3 garlic cloves, minced
15-oz can black beans rinsed and drained
12-oz bag frozen soy crumbles (I use Morning Star, found in a green bag)
1 cup salsa
3 oz lowfat cream cheese
1 cup reduced fat sharp cheddar cheese
8 whole wheat flour tortillas (can use corn tortillas if you prefer)
10-oz can enchilada sauce
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender.

Fill 'em up!

Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 5 minutes, stirring mixture frequently until mixture is hot.

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Ready to bake

Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.  Serve with lettuce and chips.

Mom Tip: if you reserve about 1/2 cup of the mixture, you can generally bribe someone to do your dishes by offering them the "dip" with some tortilla chips while the enchiladas are baking.  Sweet deal!