1 Tbsp. Fresh Thyme extra virgin olive oil

1 medium zucchini, diced 

1 small yellow onion, diced

1 poblano chile pepper, seeded and diced* 

2 cloves garlic, minced 

1 tsp. Fresh Thyme ground organic cumin 

1 (15.5 oz.) can Fresh Thyme Great Northern beans, drained and rinsed 

6 oz. Fresh Thyme organic super firm tofu, drained and diced 

Fresh Thyme extra virgin olive oil cooking spray

1 (12 oz.) jar Somos mild green enchilada sauce 

6 (8 inch) La Banderita soft flour tortillas 

Desired toppings: Forager dairy-free sour cream alternative, fresh cilantro, sliced jalapeño peppers,* diced avocado, and/or diced red onion; for serving 

Lime wedges, for serving

1. Preheat oven to 400°F. In a large nonstick skillet, heat olive oil over medium heat. Add zucchini, onion, and poblano pepper. Cook for 5 to 6 minutes or until vegetables have softened and slightly golden, stirring occasionally. Stir in garlic and cumin. Remove from heat; gently stir in the beans and tofu and set aside.
2. Generously spray a 3-qt. rectangular baking dish with cooking spray. Spread ¾ cup enchilada sauce on bottom of dish. Spoon about ¾ cup zucchini mixture in a row down the center of each tortilla. Roll up and place, seam side down, in the baking dish. Evenly pour remaining enchilada sauce over the filled tortillas. Cover with foil.
3. Bake for 15 minutes. Uncover and bake for 5 to 6 minutes more or until enchiladas are heated through. Top with desired toppings. 

*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblano and jalapeño peppers, wear protective gloves. 

Each serving contains: 290 calories, 9 g fat, 2.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 500 mg sodium, 43 g carbohydrates, 42 g fiber, 6 g sugar, 11 g protein. Daily values: 0% vitamin D, 10% calcium, 10% iron, 8% potassium.