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.
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