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Recipes » Main Dish » Spinach and Tofu Enchiladas
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Baked Vegan Enchilada Recipe

2 cups cooked kidney beans

8 oz firm tofu

2 cups baby spinach

2 cloves of garlic

½ tsp ground chili

Juice of 1 lime

6 wholegrain tortillas

2 cans (15 oz) diced tomatoes

1 tsp veggie broth

½ cup water

1 tsp ground cumin

1 tsp ground chili powder

1 tsp ground coriander

2 tsp dried oregano

1 Tbsp raw cacao powder

1 Tbsp corn flour

1 Chop the spinach and add juice of 1 lime. Microwave or steam until just wilted.

2 Crumble the tofu and add to the spinach the garlic, chili powder and beans.

3 For the sauce; combine the broth and ½ cup boiling water in a saucepan. Add the cumin, coriander, oregano, cacao and chili and whisk together.

4 Add 2 cans of diced tomatoes and bring to the boil.

5 Mix the cornflour with 3 Tbsp of water and slowly add to the sauce.

6 Simmer for 10 minutes stirring regularly. The sauce should thicken slightly.

7 Spread about ¼ cup of sauce into the bottom of a baking dish or pan.

8 To assemble the enchiladas, lay the tortillas on a flat surface and add some of the filling mixture. Roll up the tortilla and place in the sauced baking dish, seam-side-down. Dipping the tortilla in the sauce before rolling will make them more pliable

9 Pour remaining sauce over enchiladas and bake at 350 degrees F until the sauce starts to brown at the edges (approximately 15-20 minutes).

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