Before I was vegan, I used to eat at a mexican place down the street at least once a week. One year on my birthday I went 3 times in one week. When I crave mexican food now, I can’t run down the street and order. Naturally, I make it at home now and I am just as pleased. It soothes my cravings and I always have enough for leftovers. That’s always a huge plus, right?
Ingredients for the enchilada sauce :
- 1 cup tomato sauce
- 1 cup water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1-2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp oregano
- 2 TBSP cornstarch dissolved in 4 TBSP water
Ingredients for the enchilada filling :
* You can also add anything else you’d like, such as jalapeño, sweet potato cubes, olives, mushrooms or anything else you would normally put in a mexican dish. I also like to make salsa and cheese to go with this recipe. Sometimes I even put the cheese in them before I bake them. You can find those recipes in my Haystack post. Also, if you are not a tofu fan, it can easily be subbed for mushrooms, more black beans, red beans or sweet potatoes.
- 1 15 oz can of black beans, drained and rinsed
- 1 cup tofu cubes, drained well
- 2 handfuls of fresh spinach
- 1 onion, chopped
- 1 clove garlic, minced
- 1 green bell pepper, chopped
- 1.5 tsp ground cumin
- 1/2 tsp kosher salt, or to taste
- 1/2 tsp garlic powder
- 2 tsp. chili powder, or to taste
- 1 cup picante sauce
- black olives (optional)
- cilantro (optional)
- 10-12 tortillas
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