All Vegan Enchiladas
2 ounces dried pasilla/ancho chiles
1 (16 ounce) can tomato sauce
1 cup short grain brown rice
1/2 cup canned corn, drained
1 (8 ounce) package vegan cheese, grated
1 pound extra firm tofu, sliced to strips
8-10 corn tortillas
1 (12 ounce) container vegan sour cream (I use Tofutti Non-Hydrogenated Sour Supreme)
1 large avocado, sliced, for garnish
1. Preheat oven to 300 degrees F. To make sauce, boil chiles in 2 cups water for about 5 minutes, until they become soft enough to be blended. Add chiles, some of the boiling water, and tomato sauce to blend.
2. To make filling, cook brown rice according to package directions (making sure it is dry). Add corn to heat up/mix in rice. Add cheese, and mix well, then add tofu.
3. To fill enchiladas, heat sauce in small pan over low heat. Dip tortillas is warm water to soften them up, then dip in sauce until covered. Fill each tortilla with filling, roll, and place in baking pan.
4. Once pan is filled with enchiladas, pour enchilada sauce over top. Put in oven for about 10-15 minutes. Garnish with avocados and vegan sour cream.