Vegan Veggie Enchilada Recipe
1 1/2 c. water
1/2 c. cornmeal
2 tsp margarine
2 tsp garlic salt
1 tsp onion powder
10 oz Silken Tofu
1/4 c. fresh parsley, chopped
1/2 c. fresh spinach, chopped
2 tsp. garlic salt
ground black pepper
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. thyme
1 c. red bell pepper, chopped
1 1/2 c. white onion, chopped
2 diced cloves of garlic
2 tsp capers (optional)
1/2 c. chopped green onions (the green part)
1/2 c. black olives, pitted and sliced
1 c. black beans, cooked

6 corn tortillas or 4-6 non corn homemade GF tortillas
as needed oil for frying

1 1/2 cups enchilada sauce (can or use the following recipe)

Bring your water to a boil in a pan and add your cornmeal gradually, whisking continuously until it thickens thoroughly (takes a few minutes.) Take it off the burner and set it aside to cool slightly.

Add margarine, garlic salt, and onion powder to the cornmeal mixture, and then put it all into a food processor with your silken tofu and blend. Add your fresh spinach, parsley, and additional herbs and process until smooth and creamy with green flakes evenly distributed through the mixture. Don’t blend it too much.

Heat a non-stick or cast iron pan on the stove, and throw in your chopped garlic and white onion, sautee until they are translucent and slightly caramelized. Throw in your capers. Let heat through and then take off the heat. Throw in your chopped red pepper and olives, mix, and season if needed with salt and pepper. Remove to a plate or bowl, rinse out your pan and heat it again.

Add a marginal amount of olive oil (think teaspoon, not tablespoon) to the pan and then when the oil is warm, fry your tortillas one at a time, heating each side until slightly oily and more flexible.

As each tortilla is done, put them in a baking dish, glop a good circle of the tofu/cornmeal mash in the center, and top it with your sauteed veggies and garnish with your black beans. (Be a little sparing with your mash, depending on how many you are making- you want to have some left over to top the enchiladas!) Spread a little enchilada sauce on top and gently close each enchilada to make a “taco” type shape. If it won’t stay shut, gently lean a large spoon on top of the taco and let it cool- it will eventually hold its shape. Do this for all of your tortillas, until you have a lovely little row of stuffed enchiladas in your baking Dish. Top them with the remaining ingredients. First I put a thick strip of tofu/cornmeal mash down the center, sprinkled it with the veggie sautee, and put a racing stripe of enchilada sauce down the center. then I basted the uncovered edges of the tortillas with enchilada sauce and garnished with more tofu/cornmeal mash as appropriate.

Bake in a preheated 350 degree oven for 30-40 minutes or until you can’t wait any longer. Enjoy! These babies are GOOD and pretty darned good for you, too.