INGREDIENTS
8 oz
sliced mushrooms
1
red bell pepper, diced
1
medium onion, diced
12 cloves
garlic, minced
14 oz
extra firm tofu, drained
3 tbsp
olive oil, divided
5 cups
cooked white rice
16 oz
enchilada sauce
Juice of 2 small limes
1/4 cup
chopped cilantro
3 tbsp
cumin
1 tbsp
chili powder
1 tsp
pepper
1 1/2 tsp
sea salt
2/3 cup
shredded Mexican cheese for filling
1/2 cup
shredded Mexican cheese, for topping