NUTRITION

SERVINGS

INGREDIENTS

5 oz extra firm tofu

0.38 cup black beans

0.13 cup frozen corn

0.25 cup red enchilada sauce

0.5 medium corn tortilla

4 tbsp nutritional yeast

2 cup fresh spinach

0.5 cup zucchini

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then crumble it into small pieces resembling ground meat.

• 3

  Heat the avocado oil in a skillet over medium heat. Add the diced zucchini and sauté for 3-4 minutes until slightly softened.

• 4

  Stir in the crumbled tofu, black beans, corn, cumin, chili powder, sea salt, and black pepper. Cook for another 5 minutes to meld the flavors.

• 5

  Add the fresh spinach to the skillet and stir until just wilted, then remove from heat and stir in 2 tablespoons of nutritional yeast.

• 6

  Cut the corn tortilla into thin strips or small bite-sized squares.

• 7

  In a small oven-safe baking dish, spread a thin layer of enchilada sauce on the bottom.

• 8

  Layer half of the tortilla strips, followed by the tofu and vegetable mixture, and another layer of enchilada sauce.

• 9

  Top with the remaining tortilla strips, the rest of the sauce, and sprinkle the remaining 2 tablespoons of nutritional yeast over the top.

• 10

  Bake for 15-20 minutes until the sauce is bubbling and the edges are slightly golden.