Avocado Tofu Enchiladas

Serves 4-6 people

Preheat oven to 375 degrees

Prepare the following sauce:

Chop one yellow onion and sauté in vegetable oil or, a small amount of homemade broth(low fat option)

Add: 28 oz. can tomatoes(diced-drain or crushed)

8 oz. tomato sauce

1 tsp. each: ground Cumin and Chili Powder

½ tsp. each: Garlic Powder and Salt

4 oz. can mild Chilies, chopped

Cook over low heat while preparing the filling and cheese.

Mix together:

1 # soft Tofu, mashed

½ tsp. each: Salt, Cumin, Chili Powder

2 Avocados, mashed

1/8 tsp. Cayenne

Lemon Juice, fresh- 1.5 T.

Separately: grate 6 oz. Monterey Jack cheese and have nearby one dozen Corn Tortillas

In an oblong casserole(9×13), place ¼ of the sauce on the bottom. Slightly overlapping, lay out 3-4 corn tortillas, cutting one in ½ to fill in along the sides.

Spread ½ of the filling on top of the tortillas, along with approximately another ¼ of the sauce.

Repeat with a layer of tortillas, the rest of the filling and a small amount of sauce.

Top with the remaining tortillas, sauce and grated cheese.

Bake uncovered for 30 minutes.

Food List:

Grocery: Tomatoes(diced or crushed) 28 oz., Tomato sauce 8 ox., mild Green Chilies 4 oz., M. Jack cheese 6 oz., soft Tofu 1#

Produce: Onion, yellow-1, Avocados, soft- 2, Lemons-1

Pantry: Cumin, grd., Chili Powder, grd., Garlic Powder, Cayenne, Salt