• Nonstick cooking spray
• 1 dozen 6- to 7-inch flour or corn tortillas
• 1 medium onion, chopped (½ cup)
• 2 cloves garlic, minced
• 1 medium jalapeno or serrano chile pepper, seeded and finely chopped
• 1 tablespoon olive oil or cooking oil
• ⅓ cup dairy sour cream
• ¼ cup purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
• 2 tablespoons water
• 1 16-ounce package firm or extra-firm tub-style tofu (fresh bean curd), drained and cut into ½-inch cubes; or two 15-ounce cans black beans or pinto beans, rinsed and drained
• 8 ounces asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
• 1 cup dairy sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¾ cup milk
• 1 recipe Mango Salsa (see recipe below) or 1½ cups purchased salsa

1. Preheat oven to 350 degree F. Coat one 13-inch-by-9-inch-by-2-inch (3 quart) rectangular baking dish or two 11-inch-by-7-inch-by1½-inch (2-quart) rectangular baking dishes with cooking spray; set aside. Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.
2. Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeño pepper in hot oil until tender; remove from heat. Stir together ⅓ cup sour cream, the mole sauce, and water; add to skillet along with tofu and half of the cheese. Spoon ⅓ cup of the tofu mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.
3. For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.
4. Bake, covered, for 25 minutes until heated through. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa. Makes 6 servings.

Mango Salsa: In a small bowl combine 1 large mango, seeded, peeled, and chopped (1½ cups); 2 jalapeno or serrano chile peppers, seeded and finely chopped (3 tablespoons); 2 tablespoons snipped fresh cilantro; and 1 tablespoon lemon or lime juice. Place in a storage container and refrigerate up to 2 days.