Baked Vegetarian Enchiladas - cooking recipe

Ingredients

2 cans corn
2 cans black beans (drained)
2 cups salsa (chunkier is better)
1/2 cup firm tofu, cut or ground into very small pieces
1 teaspoon salt
16 corn tortillas, heated (6-inch)
2 cans enchilada sauce
4 cups of reduced fat cheese (Mexican blend or cheddar)
sour cream (for garnishing)

Preparation

Grease 2 9x13 baking dishes.
Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
Spoon some of the mixture into a warm tortilla and roll it up.
Place the seam side in the baking dish.
Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
Sprinkle remaining cheese over top.
Bake at 350\u00b0F.
for 20 to 30 minutes.
If desired, garnish each enchilada with a dollop of sour cream.