10 Tortillas (flour, wheat, corn, etc.)
5 Large, Ripe Tomatoes
4oz Canned Jalapenos
4 Cloves Garlic
1t Sugar
1t Salt
1 t Pepper
2 Medium Sized Onions
1t Coriander
1t Cumin
1T Crushed Red Pepper
1T Oregano
2 Medium Sized Yellow Squash Cut Into 1/4" Pieces
1 14oz Can Black Beans (drained)
1 Package of Extra Firm Tofu (crumbled and drained)
1C Shredded Pepper Jack Cheese (can use chedder, jack, etc.)

Make Sauce:
In food processor, combine tomatoes, 2 cloves garlic, jalapenos (with juice), sugar, salt and pepper.  Process until smooth and set aside.

Make Enchilada Filling:
Saute Onions with remaining 2 cloves garlic and spices.   Cook over medium heat 5 minutes. 
Add Squash and Saute another 5 minutes.
Add Beans and Tofu and cook another 10 minutes.
Season with additional spices, salt & pepper to taste.

Assemble Enchiladas:

Spray 13"x9" Baking Dish
Warm Tortillas one at a time and drop 1/4C-1/2C filling and roll tightly
Place in Dish with no space between
Cover with sauce
Sprinkle additional cheese on top if desired
Bake at 400 for 30 minutes covered with tin foil
Remove tin foil and bake additional 15 minutes until bubbling

Recipe created 2/9/07 by Meg

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