Nutty Enchiladas with Spicy Chile Sauce

Nutty Enchiladas with Spicy Chile Sauce Ingredients

-- FILLING --	2 cloves Garlic minced
1 tablespoon Olive oil	2 teaspoons Chili powder
2 Carrots chopped fine	1 teaspoon Cumin
1 1/2 cups Onion minced	3 cups Plum tomatoes (about 8) finely chopped
1 clove Garlic minced	1/4 cup Sherry
1/2 teaspoon Dried oregano or 1 teaspoon chopped fresh oregano	1 tablespoon Red wine vinegar (or white wine vinegar)
16 ounces Firm tofu	1 1/3 cups Water
10 ounces Spinach (fresh) large stems removed	1 pinch Ground cloves
1 1/2 cups Black beans (1 15-ounce can) cooked, rinsed, and drained	1 Chipotle chile in adobo sauce or use dried and soak in hot water for 30 minutes, or substitute
1 cup Cottage cheese low-fat or non-fat	1/4 cup Almonds chopped
1/2 teaspoon Salt	1/2 teaspoon Salt
Fresh ground black pepper to taste	Fresh ground black pepper to taste
-- SAUCE --	--------------------
1 tablespoon Olive oil	4 10-inch Flour tortillas or 8 6-inch tortillas (can substitute corn tortillas - see note

Instructions for Nutty Enchiladas with Spicy Chile Sauce

1. Make the filling: In a large skillet, preferably nonstick, heat the olive oil over medium heat. Add the carrots, onions, garlic, and oregano. Saute for about 8 minutes, stirring frequently. Meanwhile, take the tofu out of its water, and put it inot a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir the spinach into the onions and carrots, and cook until the spinach wilts. Stir in the black beans, and then the cottage cheese, tofu, salt, and pepper. Take the pan off the heat.

2. Make the sauce: In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic, chili powder, and cumin. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes, then the sherry, vinegar, and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper, and simmer 6 to 8 minutes more, stirring once or twice. Remove the pan from the heat.

3. Grind the almonds fine in a food processor or blender. If you used a dried chipotle, remove it from the sauce. Add half of the sauce to the blender or food processor, puree the mixture, and transfer it to a bowl. Puree the second half of the sauce, and add to the first half. Season the sauce with salt and pepper. If you used a dried chipotle and you'd like a hotter sauce, chop the chipotle fine, and stir it in.

4. Assemble the dish: Preheat the oven to 350 degrees F. On your work surface, lay out 1 large tortilla or 2 small ones. Fill the tortilla(s) with one-quarter of the filling. Roll the tortilla(s) tight, folding in the sides as you roll. Fill the remaining tortillas the same way. Place the filled tortillas in a casserole dish large enough to hold them snugly. Pour the sauce over the enchiladas, then cover the dish with foil. Bake the enchiladas for 20 minutes. Serve the enchiladas hot.

If using corn tortillas, cook them 30 seconds each side in hot oil to keep them from falling apart when you fill them.


From Vegetarian Planet, by Didi Emmons

Main Ingredient: BeansCuisine: Mexican

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