Black Bean, Tofu and Vegetable Enchiladas for the Freezer

Note From Cheri: You'll never miss the meat in these tasty, healthy enchiladas. I like them served on a bed of rice, but you could also serve them with beans, or any other side dish you prefer. This recipe is meant to make twelve individual dinners that you store in your freezer until you're ready to heat them up for dinner. The recipe is healthy and low in fat. If you like dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love this homemade alternative. You'll save money and time (cook once and make twelve dinners), not to mention you can avoid unnecessary sodium and preservatives. And unlike the commercial versions, you can season these meals to suit your taste. For general information about cooking and packaging foods for the freezer, as well as more delicious, low fat freezer recipes, click here.

Prep Tips: Corn tortillas can be brittle, so it's important to get them as fresh as possible. Don't worry too much if yours crack while preparing, the enchiladas will still taste great.

Variations: Add extra heat to your recipe by adding chopped jalapeno peppers or seasoning the filling mixture with hot sauce.

Filling Mixture: 1 cup small cut zucchini 1 can (15 1/2 oz.) corn 1 can (15 oz.) black beans 6 oz. frozen tofu, thawed and water drained 1 can (4 oz.) green chilis, diced 1 cup diced onion 1 1/2 teaspoons chili powder 1 can (10 oz.) enchilada sauce 12 small corn tortillas 4 tablespoons extra sharp cheddar cheese

Makes 12 Dinners -- 2 Enchiladas Each Mix all filling ingredients together. If serving on rice, prepare rice and divide between twelve freezer containers. Put 1/4 cup of filling mixture in the center of a tortilla, roll up and place seam side down on the bed of rice (or in a baking dish sprayed with cooking spray, if not using rice). Follow with a second enchilada. Spread 1 1/2 tablespoons sauce over enchiladas and sprinkle each dish with 2 teaspoons grated cheddar cheese. Wrap well and freeze. When you're ready to eat dinner, here's how to cook your enchiladas: Conventional Oven: Preheat oven to 350° F and place wrapped frozen dinner on a baking sheet. Bake for about 35 - 40 minutes or until heated through and cheese is melted, remove wrapping during last 5 minutes of cooking. Microwave Oven: Cook on high for 3 minutes, cook on medium for about 3 minutes more or until heated through. Finishing Touches: Garnish with some low or no fat sour cream and chopped cilantro before serving. Nutritional Info Per Serving (not counting rice or side dish): Calories: 234; Calories from Fat 36; Total Fat: 4g; Saturated Fat: 0.8g; Carbohydrates: 41.6 g; Cholesterol: 0mg Sodium: 4390mg; Protein: 7.8g; Dietary Fiber 6.1g.