Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1 red onion, finely chopped
• 1 small red capsicum, finely chopped
• 1 tablespoon finely chopped coriander, root and stem
• 1 tablespoon ground cumin
• 2 teaspoons medium Mexican chilli powder
• 3 garlic cloves, crushed
• 2 x 410g can Ardmona Rich & Thick Tomatoes & Paste
• 2 tablespoons water
• 420g can corn kernels, drained
• 400g can kidney beans, drained
• 300g regular firm tofu, cut into 1cm pieces
• 1 teaspoon balsamic vinegar
• 8 multigrain tortillas, warmed
• 65g (3/4 cup) reduced-fat grated cheddar cheese
• 200g grape tomatoes, halved
• 3 green shallots, finely sliced
• 2 tablespoons chopped fresh coriander
• Extra-light sour cream, optional, to serve

Method

• Step 1 Preheat oven to 200C/180C fan forced. Lightly grease a 20 x 29cm ovenproof dish. Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until soft. Add coriander, cumin, chilli and garlic. Cook, stirring, for 2 minutes or until aromatic. Stir in 1 can tomato and the water. Simmer for 2 minutes. Add corn, beans, tofu and vinegar. Simmer, stirring, for 6 minutes or until warmed through. Season.

• Step 2 Spread a third of remaining tomato over base of dish. Top 1 tortilla with one-eighth of the tofu mixture. Roll to enclose. Place seam side down in dish. Repeat with remaining tortillas and tofu mixture. Top with remaining tomato. Sprinkle with cheese.
• Step 3 Bake for 20 minutes or until cheese melts. Combine grape tomato, shallot and coriander in a bowl. Top enchiladas with tomato salsa and serve with sour cream if desired.