Vegetable Enchiladas

For the first time in maybe forever, I'm home alone for about 24 hours. Bill is at Horribly Hilly in Madison, Wisconsin and Kay has a slumber/pool party. I always liked my alone time but I've gotten so used to not having any that I'm not real sure what to do with myself! Luckily, it is gorgeous out today and I have 2 library books and 3 magazines I haven't read so I've been on the porch all afternoon.

I made these enchiladas on Thursday when my parents and one of Kay's friends were over. The grown-ups all really liked them and the kids thought they were ok. I'll take it!

There was one still left over which I ate with herbed rice and roasted carrots. I'm quite impressed with the meal I was able create from leftovers considering it is Saturday and Sunday is our shopping day. Usually at this point we are eating buttered noodles and crackers!

Vegetable Enchiladas

Corn tortillas

Enchilada sauce of choice

2 tablespoons olive oil

1 red or orange bell pepper, chopped

1 cup chopped onion

1 clove garlic, minced

1 cup sliced mushrooms

1 zucchini, chopped

1 yellow squash, chopped

2 cups eggplant, chopped

1 pound firm tofu, crumbled

1 tsp oregano

1/2 tsp chilies (I used the kind that come in a squirt tube. Hot sauce or crushed red peppers would work too.)

Heat the oil in a large saute pan. Add the onions, peppers, and garlic and cook until translucent. Add the mushrooms, zucchini, squash and eggplant. Cook for 5 minutes. Add the tofu and seasonings and cook 5 minutes more. If you must add salt, add it now but not sooner or your vegetables will get watery.

Heat the tortillas in the microwave to soften them. Heat the enchilada sauce in a skillet. Dip each tortilla into the sauce and then fill with a spoonful of the filling (yes, this is very messy). Roll the enchilada and place in a baking dish. Continue until you run out of tortillas, filling, sauce, or pan space. Bake at 350 F for 30-40 minutes.

Dana (all by herself!): I topped the kid's portion with cheddar cheese. Tonight I put sour cream (soy of course!) on mine. I had planned to offer it along with salsa on Thursday but forgot. I'm heading back to the porch!