Tofu and Portobello Enchiladas

Tofu and Portobello Enchiladas

Serves 4

Ingredients:
1 (16-ounce) block firm tofu, diced small
5 portobello mushrooms, chopped
1 onion, diced
3 cloves garlic, minced
2 tablespoons oil
2 teaspoons chili powder
1/2 cup sliced black olives
1 (15-ounce) can enchilada sauce, divided
8-10 flour tortillas
1/2 cup vegan cheese (optional)

Directions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the tofu, mushrooms, onion and garlic in the oil until the tofu is lightly browned, 4-5 minutes. Add the chili powder and cook 1 minute more.
3. Remove from heat, add the olives and 1/3 cup enchilada sauce and combine well.
4. Spread a thin layer of sauce in the bottom of a baking dish.
5. Roll about 1/4 cup filling in each tortilla and place snugly in the dish. Top with the remaining sauce.
6. Sprinkle with vegan cheese if desired and bake 25-30 minutes.

Variation:
Use grated carrots and zucchini instead of mushrooms.