Mushrooms, red and white onion, fresh spinach and tofu make for the hearty filling in these tasty enchiladas. Covered with traditional red sauce and topped with queso fresco.
Wrap Tofu in paper towels and press to remove excess water and crumble.
Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.
In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.
In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.
Add enchilada sauce and salt to taste. Bring it to a boil.
Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.