potato stuffed enchiladas

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POTATO-STUFFED ENCHILADAS

Servings: 4

Comments:

 

1 Tablespoon(s) Olive oil

1 Pound(s) Russet potatoes, peeled,dice

1 Teaspoon(s) Chili powder

1/2 Teaspoon(s) Cumin seeds

2 Small tomatoes,peeled,diced

2 Green onions, thinly sliced

1 1/2 Tablespoon(s) Tomato sauce

1 2/3 Cup(s) Grated soy cheese -jack style

1/2 c soft tofu (drained)

1 Tablespoon(s) Chopped fresh cilantro

1 Tablespoon(s) Minced jalapeno chili*

1 Cayenne pepper

1 Olive oil

8 6-in corn tortillas

 

*ENCHILADA SAUCE*

 

2 Tablespoon(s) Olive oil

1 1/2 Onions, carsley chopped

5 Large garlic cloves, chopped

1 1/2 Teaspoon(s) Cumin seeds

1 1/2 Teaspoon(s) Chili powder

1 1/2 Teaspoon(s) Dried oregano, crumbled

1/4 Teaspoon(s) Ground cinnamon

1 1/2 Cup(s) Canned enchilada sauce

3/4 Cup(s) Tomato sauce

1 Tablespoon(s) Fresh lime juice

1 Cayenne pepper

 

*TOPPING*

6 Ounce(s) soy Feta cheese, crumbled

1 tofu Sour cream

1 Minced green onions

 

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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