You will need:
19 oz can Enchilada sauce
16 oz can Refried beans
10oz package of Tofu crumbles (I used "politely hot")
15 oz can Black beans, drain and rinse
1/2 cup Corn (frozen is ok)
optional for garnish are some black olives, green chilies, chopped tomato
Mix together the tofu, corn, refried beans, the black beans and 1/3 of the can of enchilada sauce.
Spray your baking pan 13 x 9 or larger. Spoon some of the tofu mixture into tortilla fold up and place - seam down - in pan. Continue until mixture all used up.
Cover enchiladas with the remaining
2/3 can of enchilada sauce. Top with the cheese and if you wish some sliced olives, chilies, tomato etc. Cover with foil and bake for 25 mins.
Serve with a side salad and salsa. It reheats in the microwave really well for a quick lunch the day after. If I made it again I would try mexican cheese and lots more of it!