Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


Ingredients:

• 1 block firm organic tofu, drained and cut into 1/2 inch pieces
• 1 can black beans, drained and diced
• 1/2 onion, diced
• 1 zuchinni, grated
• 2 carrots, grated
• 1 can black olives
• 1 can enchilada sauce
• 3/4 cup water
• 10-12 whole wheat flour tortillas "Aluminum Free"

Preparation:

Add water to enchilada sauce and stir until well combined.

Using a food processor for quickest results, dice the carrots,  zucchini, olives and onion. To this mixture add half the enchilada  sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each  flour tortilla. Wrap and place in a baking pan. When the pan is full,  spoon half of the leftover enchilada sauce on top of the wrapped flour  tortillas - be sure to get all the edges!

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Tip: If the edges of your tortillas are crisp after baking, spoon a  bit more sauce on them and they will absorb the moisture and flavor.