Bean + Corn Enchiladas

Enchiladas 

Serves 2-4 (2 HUGE serves or 4 normal) 

Preparation time 20 minutes, Cooking time 20 minutes

Filling

1 can drained corn kernels
1 can drained + rinsed kidney beans
250g cubed firm tofu
1/2 cup chopped kalamata olives
2 large chopped tomato's

Sauce/Construction

1 large jar of Enchilada sauce
1+ dried chili's finely chopped
4 pieces of Mountain Bread cut in half
2 slices of Toffuti American Style Cheese sliced cut into strips
Optional *more cubed tofu or sliced olives!

1. Pre-heat oven to about 180degrees
2. Combine all filling ingredients in a bowl.
3. Mix the sauce and chili and spread a few spoonfuls onto the bottom of a rectangular casserol dish.
4. Place one piece of mountain bread at one end of the dish, place a line of the filling along the bread and roll bread around filling leaving seam side down.
5. Repeat for the remaining 7 pieces of bread using all the filling and filling up the casserole dish.
6. Cover with the remaining sauce and sprinkle cheese, olives and tofu over the top.
7. Bake for about 20minutes or until warm and cheese has melted.

I like to eat this with Mexican themed salad full of avocado and iceberg lettuce and cucumber with jalepeno's and drizzled in lime juice.

But feel free to just eat it as is. Also what you put in the filling is pretty variable, capsicum, fake meat, zucchini, mushroom etc. You can also use official enchilada wraps, follow cooking directions.