Recipe by Chef Jamie Gwen
INGREDIENTS
2 cups red enchilada sauce
1 jar (23.5 oz.) DOLE® Sliced Peaches, drained
1 tbsp olive oil
1/2 small yellow onion, diced
1 zucchini, diced
1 can (15 oz.) black beans, drained and rinsed
1 can (11 oz.) whole kernel corn, drained and rinsed
1 pkg (14 oz.) super firm tofu, drained and cubed
1 cup shredded Cheddar or Mexican blend cheese
10 (8-inch) corn or whole grain tortillas
DIRECTIONS
Preheat oven to 350ºF.
Combine enchilada sauce and peaches in blender. Cover, blend until smooth. Season to taste with salt and black pepper, set aside.
Heat oil over medium-high heat in large skillet, stir in onion, cook 5 minutes or until tender. Add zucchini and cook 2 minutes. Stir in black beans, corn and tofu and break apart tofu until large crumbles form. Stir to combine and cook 1 minute more. Add shredded cheese and 1/2 cup peach enchilada sauce. Heat to simmer and cook until heated through.
Spoon 1/2 cup peach enchilada sauce over bottom 12x8-inch baking dish. Fill each tortilla with 1/2 cup tofu mixture and roll tortillas up. Place tortillas, seam side down, in baking dish. Spoon remaining peach enchilada sauce over tortillas; cover with foil.
Bake 35 to 45 minutes or until heated through. Serve enchiladas with sliced jalapeños, red onions and fresh cilantro leaves, if desired.
Prep: 20 mins 5 Servings
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