(From selected vegetarian recipes we have made and offered to our temple. Since monastics who have taken certain precepts may not eat garlic and onions, we have made the dishes without those ingredients, but have left them in the recipes below if they belong to the original. We find fennel can very often substitute for the texture and flavor of onions, and has a pleasing gentle flavor. )
Enchiladas with Tofu, Black Beans, and Spinach
½ pound firm tofu, drained and patted dry, cut into chunks
½ Tsp salt
¼ Tsp pepper
¼ Tsp cayenne pepper
1 Tbl olive oil
1 medium sized jalapeno pepper – seeds and membranes removed, finely chopped
½ medium red bell pepper—cored seeded and chopped
(one small onion finely chopped)
½ cup black beans (from a 15 oz can; use the remainder in other ways)
8-10 oz fresh spinach, cut into ribbons
1 can of mild enchilada sauce + 1 equal sized can of tomato sauce (or if you prefer, buy a packet of enchilada sauce seasoning and make a better sauce—thicken and mellow it with tomato sauce
8 corn tortillas, best quality you can find (Sonoma hand-crafted tortillas are very good)
A couple of ounces of grated cheese (mixed cheeses or your favorite) . Avocado, cilantro, sour cream for garnish
–Preheat the oven to 350. Lightly coat a casserole dish with nonstick spray. Set aside.
–Combine the enchilada sauce and the tomato sauce in a pan and bring to simmer. Stir occasionally while you do the rest of the prep.
–Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
–Heat 1 Tbl of olive oil in a skillet over medium heat. Add the jalapeno, bell pepper, and onion if you are using. Cook, stirring occasionally, until the vegetables soften, about five minutes. Stir in the tofu and stir until the tofu is heated through and looks a bit like scrambled eggs, about another five minutes.
–Stir in the beans and the spinach, mixing in well and wilting the spinach. Season with salt and pepper to taste.
–Spread a thin layer of enchilada sauce on the bottom of the pan.
–Heat the tortillas, one at a time, about 15-20 seconds in a microwave oven—just hot enough to make them soft and pliable, but not so hot you can’t work with them. Hold the tortilla in your left hand or place it on a board, then put 1/8 of the filling down the middle of the tortilla and roll it up tightly, placing it seam down into the pan. Do not crowd them—leave a small space between them.
–Spoon the rest of the sauce over them making sure each one has sauce on it. If you have left-over filling, you can spoon that into the cracks between enchiladas and around the edges.
–Cover with foil and bake for 15-20 minutes. Uncover, sprinkle cheese over all, and put back in the oven uncovered until the cheese melts.
–Take the pan out of the oven and let settle a few minutes. Use a spatula to scoop two Enchiladas onto a plate, then garnish with avocado slices, chopped cilantro and sour Cream if desired.
Serves 4 (2 each)
Note：If you wish, you can freeze any extra ones for later. We served these with a green salad that included dried cranberries, toasted pepita seeds (pumpkin seeds) and a bit of goat cheese. But any good green salad will serve.
(Disclaimer: No claim is being made as to the originality of the recipes that appear here: however, they have been adapted, tested, revised and enjoyed over the years. When known, the original source is given.)