Ingredients
Ingredients
- 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
Instructions
Instructions
- 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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