2 lg. onions, chopped
1 or 2 green peppers, chopped
1/4 c. oil
1 1/2 c. tofu, mashed
Pepper to taste
Salt (optional)
1 tbsp. chili powder
1 can black olives, chopped
1/4 c. wheat germ
12 tortillas
1 1/2 c. corn
1 1/2 c. enchilada sauce
1 c. Cheddar cheese, grated

Chop vegetables and saute in oil until the onions are clear. Add tofu, salt and pepper, chili powder to the vegetables. Continue cooking and stirring until the tofu is fairly dry. Remove from heat. Stir in olives and wheat germ. Set this mixture aside.

Soften tortillas by steaming in a covered pan with tortillas elevated well above small amount of water. Fill tortillas with 2-3 tablespoons tofu mixture and roll them up. Arrange side by side touching in a greased 9 x 13 inch pan. Sprinkle corn over top of rolled tortillas.

Pour enchilada sauce over all, then top with cheese. Place in 350 degree oven for 30-40 minutes until golden.