Linda McCartney's Oh-bla-di Enchiladas here's one more

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Linda McCartney's Oh-bla-di Enchiladas

 

Sauce

.............

1 (8oz) can tomato sauce

1 1/2 cups water

1 large onion chopped

2 cloves garlic minced

1 tablespoons chili powder

1/2 tsp. ground cumin

1/2 tsp oregano

2 tablespoons. cornstarch dissolved in 1/4 cup water

 

Filling

...........

1 lb. firm tofu drained and crumbled (defrosted if frozen)

1 medium onion diced

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp.garlic powder

1/4 tsp. black pepper

1/2 cup picante sauce

2 cups steamed spinach, chopped

12 corn tortillas

 

Preheat oven to 350 degrees.

For the sauce place all ingredients except cornstarch mixture

in a small saucepan.

Bring to a boil, reduce heat, cover and simmer for 20 mins.

Add the cornstarch mixture, cook stirring until thickened.

While the sauce is simmering, prepare filling by combining

tofu, onion, chili powder, cumin, garlic powder, pepper and

picante sauce.

(I soften tortillas by wrapping in foil and placing in steamer

for a few minutes, easier to fold them this way).

Put a small layer of spinach down the center of each

tortilla. Top with 3 to 4 heaping teaspoons of tofu mixture

and roll up the tortillas.

Line a 13 X 9-inch baking dish with the filled tortillas.

Top with sauce and bake for 20 to 25 minutes or until

bubbling. This recipe is vegan but I topped mine with

grated Jack cheese.