Vegetarian Enchiladas

Cooking Instructions

In a pot, add sliced onions, cumin, garlic powder, onion powder, garlic cloves, and chili powder.. and 1/2 cup water or broth, and over low heat.. stir til aroma is strong, and onions and garlic are slightly tender, about 15 minutes. then add two cans of sauce, and continue to simmer for 25-40 minutes, uncovered, to allow thickening. taste, and add salt and seasoning to taste. remember, the sauce is what flavors it all. so it must taste good!

steam or warm the tortillas, i prefer wrapped in a towel, for about 45 seconds or so, until flexible.

dice the tofu into thin strips, about 1/4x1/4 and long. put aside. empty the can of beans into a bowl, and set aside for assembly.

Recipe for spanish rice:

1 c rice

1 3/4 c water

1/4 c tomato sauce

1 T cumin powder

1 T chili powder

1 T garlic powder

1 T onion powder

1/2 t salt

mix in pot or rice cooker, and cook for normal rice time, remembering NOT to lift the lid at all! garnish with diced cilantro, if served as a side dish.

if you want it inside the enchiladas, then set aside the cilantro for garnish for the enchiladas after plating.

assembly: grab a tortilla, lay some black beans down the middle, and some tofu on top, put a small ladle full of the sauce ontop of the tofu and beans, and rice if desired, about a spoonful to prevent over filling, and wrap. continue on, until done, laying on a cookie sheet. add some sauce over the top, keeping it moistened, bake for 25 minutes at 375 degrees, in middle rack, and watch. remove from oven, and add sauce after plating, sprinkling cilantro over the top, and enjoy!