Avocado Soy Enchiladas

[Saladbowl]

Avocado Soy Enchiladas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 corn tortillas -- dry-roasted 5-10
-- seconds on each
-- over an open flame
-- and set aside
1 package soy cheese -- grated
***SAUCE***
2 cans green enchilada sauce -- (12 oz)
1 can crushed tomatoes -- (12 oz)
1 can chopped green chiles -- (4 oz)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon -- salt
1/2 teaspoon garlic powder
***TOFU MIXTURE***
1 pound soft tofu -- mashed
1/2 teaspoon -- salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
***AVOCADO MIXTURE***
2 avocados -- mashed
1/2 lemon -- juice of
1/2 teaspoon -- salt
1/8 teaspoon cayenne

DIRECTIONS:

1. In separate bowls, mix together sauce ingredients, tofu mixture, and
avocado mixture.
2. Add tofu mixture to avocado mixture.
3. In an 8 1/2 x 11 glass baking dish, pour enough sauce to cover
bottom.
4. Dip tortillas into sauce, covering both sides.
5. Drop 3 rounded T. of filling across center of tortilla.
6. Roll, tucking one end in over filling. Place edge-side down. Continue
dipping, filling, and rolling util dish is full.
7. Pour remainder of sauce over top and spread evenly.
8. Sprinkle grated cheese evenly over top of dish.
9. Bake in preheated oven, 375 for 30-35 minutes.