Now, I’ve never done a blogger’s husband/wife’s recipe before, so I was intrigued by the idea. And I’m pretty darn fond of enchiladas, so Joe’s adventure seemed like a great fit. When it comes to enchiladas, Amanda of Dancing Veggies has not only her husband’s venture into the kitchen, but also several others I might just pop back for the next time I get an enchilada craving. Black Bean and Corn, California…

We’ve had a reminder to not change the recipes too much (oops. guilty as charged.), but we’re pretty far north here and the squash were suddenly… gone. Green beans, on the other hand, were available at the farmer’s market and I tossed in a bit more bell pepper. The end result was delicious, and these convinced me that tofu can work in an enchilada.

FYI, I didn’t get all the filling into eight tortillas. Plan to have a few extras or to be serious about stuffing each tortilla to the brim.

Oh… and SRC? For the uninitiated, that’s the Secret Recipe Club. We are a clutch of bloggers who essentially do monthly, Secret Santa-style recipe swap. Click on the froggie at the bottom of the post to check out what they’re making.

Joe’s Enchiladas

1 onion, chopped
1 T olive oil
2 cloves of garlic, minced
1/2 red bell peper, chopped
1 cup fresh or frozen corn
3 c green beans, chopped into 1/2″ pieces
1/2 tablespoon chili powder
1/2 teaspoon red chili flakes
1 can black beans, rinsed and drained
3.5 oz Tofu, firm or regular, cubed
1 can enchilada sauce
8 tortillas
Monteray Jack cheese, for topping the enchiladas

Saute the onion in olive oil until softened. Stir in the garlic, bell pepper, corn, green beans, and spices. When the green beans are nearly cooked, add the beans and tofu.

Heat the oven to 350 F. Grease a baking pan with olive oil and add a couple of tablespoons of enchilada sauce. Wrap the tortillas in a towel and warm the tortillas briefly in the microwave. Fill each tortillas with 3-4 T filling and place them, seam side down, in the baking pan. After the pan is filled, pour the remaining enchilada sauce over the enchiladas. Top with the cheese and bake for 25 minutes.