This yummy dish was inspired by Tanya Petrovna and her wonderful cookbook “Native Foods”
1 TBS olive oil
1 sweet onion, chopped
1/2 pound of crimini mushrooms (or button mushrooms), sliced
8 oz of firm tofu, grated (a cheese grater works great)
1 cup of corn
salt and pepper to taste
12 corn tortillas
2 cups black beans, cooked and warmed
1 pound of sauteed spinach, warmed
Heat the oil in a large saucepan and cook the onions for 5-6 minutes. Add the mushrooms and tofu. Cook for another3-4 minutes. Add the corn and salt and pepper.
Meanwhile, lightly brush each side of the tortillas with oil and place under broil in your oven until the tortillas are golden brown (keep an eye on them because this happens fast). Turn them over and repeat.
To assemble, place one tortilla on a plate and top with a spoonful of black beans, spinach and enchilada sauce (see below). Place another tortilla on top and then a scoop of the tofu/mushrooms mixture. You can add another tortilla on top or simply add more enchilada sauce over the stack (after I took the picture above I added quite a bit of the enchilada sauce and should have taken another picture :).
Garnish with a drizzle of Creamy Tomatillo Dressing, cilantro, green onions, or guacamole.
Enchilada sauce
1 28 oz can of diced or crushed tomatoes
4 cloves of garlic
2 TBS white cooking wine
3 TBS olive oil
1/2 of a small onion, finely diced
1 tsp cumin
1 tsp ground coriander
a pinch of cayenne pepper
salt and pepper to taste
Heat the olive oil in a saucepan and cook the onions and garlic for 5-6 minutes. Add the tomatoes, cooking wine and seasonings. Let it simmer for at least 20 minutes to thicken.
Source: WFM 1-10