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