Hello hello foodies and bloggies! Happy "mid week" to you. So one of the questions I get asked all the time is, "where do you get inspiration from when coming up with new recipes?" and my answer to that is, simply out of my own cravings I am having. So as you can see, last week I was craving something Mexican inspired and covered in enchilada sauce. This turned out so awesome, and totally has a "cheesy" feel to it. Its very kid friendly. If you love Chile Verde sauce (green sauce), go ahead and use that, but make sure it doesn't contain milk in it, as many do. This makes for some incredible leftovers too! Enjoy my friends!
Tempeh and black bean enchiladas with tofu cheese and red sauce
makes about 12 large enchiladas
What you need:
2 15-ounce cans of black beans, drained and rinsed
5 cups of water with a splash of soy sauce
3/4 of an 8-ounce container of Tofutti vegan cream cheese
1 4-ounce can of fire roasted green chilies
1 recipe for tofu cheese (below)
16-ounces vegan red enchilada sauce or green sauce
Whole grain tortillas
Pico de Gallo for topping
avocado for topping
cilantro for garnish
1 12-ounce container extra firm tofu, drained
juice of 1 lemon
1 clove garlic
1/2 tsp salt
crack of fresh pepper
1 heaping cup of cilantro
Mix in the blender until smooth. set aside.
Making the enchiladas:
Preheat the oven to 350 degrees. While the oven heats, start by making the tempeh. In a soup pot bring the 5 cups of water to a boil. Add in about 1/2 cup of soy sauce to gently season the water. Cut the tempeh in half so that you have 4 large
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