Baked Vegetarian Enchiladas

• 2 cans corn
• 2 cans black beans (drained)
• 2 cups salsa (chunkier is better)
• 1/2 cup firm tofu, cut or ground into very small pieces
• 1 teaspoon salt
• 16 corn tortillas, heated (6-inch)
• 2 cans enchilada sauce
• 4 cups of reduced fat cheese (Mexican blend or cheddar)
• sour cream (for garnishing)

1. Grease 2 9x13 baking dishes.
2. Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
3. Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
4. Spoon some of the mixture into a warm tortilla and roll it up.
5. Place the seam side in the baking dish.
6. Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
7. Sprinkle remaining cheese over top.
8. Bake at 350u0b0F.
9. for 20 to 30 minutes.
10. If desired, garnish each enchilada with a dollop of sour cream.

corn, black beans, salsa, firm tofu, salt, corn tortillas, enchilada sauce, cheese, sour cream

Taken from www.food.com/recipe/baked-vegetarian-enchiladas-48972 (may not work)