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Tex-mex Enchilada Extravaganza (Part two)

February 24th, 2009 · 3 Comments · Meals

Tex-mex enchilada extravaganza (Part two)

Our challenge came when deciding how to make our already delicious Tex-mex Breakfast into an even more delicious dinner the next night.  We decided upon enchiladas- just take all our leftover ingredients (tofu scramble, potatoes, and black beans), wrap them up in corn tortillas, pour a little canned enchilada sauce over the whole deal, and how could it go wrong? We even had a can of olives that we threw in there as well, and leftover avocado, sour supreme, salsa, and cilantro for toppers.

This was GOOD- even better than the breakfast itself. We highly recommend you try it.  There’s nothing like some tofu scramble in an enchilada!!

Tex-mex enchilada extravaganza (Part two) Ingredients

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3 responses so far ↓

  • 1 Shooryunrerry // Mar 6, 2009 at 7:49 am

    Thank you!

  • 2 Kate // Apr 3, 2009 at 8:51 pm

    I made enchiladas the other day and made the sauce myself. They got rave reviews from Rob.

    I roasted a red pepper in the oven, then blended it with a can of diced organic tomatoes, two heaping tablespoons of a really spicy salsa, and a big pinch of cumin. It was a fresher flavor than the canned oil-heavy sauces that I have been using.

  • 3 cookingbff! // Apr 3, 2009 at 9:46 pm

    Sweet! We’re doing something similar to that tonight, except it’s a roasted green chili sauce. I’ll let you know how they turn out.