Roasted Tomato Enchiladas

I made these for Rachel as a thank you for driving me all over Philadelphia and for taking care of Gloucester when I've been out of town. I can't eat them, of course, but I've been told they are tasty. You can adjust the spiciness of them by how much you season the filling and what kind of canned tomatoes you get. You can also add cheese to the top if you want. These are good make ahead meals since you can prepare everything up to baking and keep them in the fridge. I'd be careful about freezing them since the tortillas may get soggy when thawed out. I make these and put them in individual tins so they can be made in single portions for a meal.

Roasted Tomato Enchiladas

15 oz. firm tofu
15 oz. can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper (I use a black and red pepper mix.)
1/2 tsp garlic powder
4 large burrito-size tortillas (I use whole wheat since they are better for you. You can also get smaller size tortillas to make more enchiladas.)
1 small onion, chopped
1 clove garlic, minced
29 oz. canned diced, fire-roasted tomatoes with green chilies (So you'll need two 14.5 oz. cans.)
1-2 dashes of hot sauce (optional)

1- Preheat oven to 350. Coat a deep, 12" skillet with cooking spray. Coat a 9" square baking dish with cooking spray.
2- Drain tofu and dice into 1/2" cubes. Add to the skillet and brown over medium heat until firm and the outsides are dry.
3- Spoon the tofu into a mixing bowl and add the beans and spices. Mix well. Divide the tofu equally among the tortillas and fold the sides into the center. Place the tortillas, seam side down, in the baking dish.
4- Coat skillet with additional cooking spray. Add onion and garlic and saute over medium heat for 2-3 minutes. Add undrained tomatoes and cook over high heat until the mixture thickens slightly, about 3-5 minutes. Spoon over the tortillas.
5- Bake until thoroughly heated, about 10 minutes. If you are adding cheese, sprinkle over the tortillas about halfway through baking.