Yield: six enchiladas
- 1 1/2 c. water
- 1/2 c. cornmeal
- 1 each 10.5 oz. package Mori-Nu Silken Tofu
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh arugula, chopped
- 2 tsp. garlic salt
- to taste ground black pepper
- 1/2 tsp. oregano
- 1/2 tsp. sweet basil
- 1/2 tsp. thyme
- 1 c. red bell pepper, chopped
- 1 c. white onion, chopped
- 1/2 c. chives, chopped
- 1/2 c. black olives, pitted and sliced
- 6 each 10' corn tortillas
- as needed oil for frying
- 1/2 c. pinto beans, cooked
- 1/2 c. black beans, cooked
- 1 each can enchilada sauce
- Boil the water in a small saucepot, and whisk in the cornmeal, cooking for about 2 minutes until the mixture is smooth and thickened. Cool.
- Blend cornmeal and tofu, until smooth, in a food processor.
- Add the parsley, arugula, garlic salt, herbs, and continue processing until they are just blended.
- Mix the pepper, onions, chives and olives together. Reserve half of this mixture for garnishing the finished dish.
- Prepare each tortilla for the enchilada by frying it in oil until soft and then draining it on absorbent paper.
- Spread each tortilla with some corn and tofu mixture and top with vegetables, beans and a little enchilada sauce. Fold over and place into a 13” x 9” baking dish.
- When all the enchiladas have been stuffed and placed in the pan, top with the remaining corn/tofu mixture, beans, vegetables and enchilada sauce. Bake them at 350° for about 30 to 45 minutes, or until the dish is bubbly, browned and crispy on top.
- Garnish with additional fresh herbs, if desired.