Spinach and Tofu Enchiladas

Ingredients

• 2 cups cooked kidney beans
• 8 oz firm tofu
• 2 cups baby spinach
• 2 cloves of garlic
• ½ tsp ground chili
• Juice of 1 lime
• 6 wholegrain tortillas
• 2 cans (15 oz) diced tomatoes
• 1 tsp veggie broth
• ½ cup water
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 1 tsp ground coriander
• 2 tsp dried oregano
• 1 Tbsp raw cacao powder
• 1 Tbsp corn flour

Instructions

• 1 Chop the spinach and add juice of 1 lime. Microwave or steam until just wilted.
• 2 Crumble the tofu and add to the spinach the garlic, chili powder and beans.
• 3 For the sauce; combine the broth and ½ cup boiling water in a saucepan. Add the cumin, coriander, oregano, cacao and chili and whisk together.
• 4 Add 2 cans of diced tomatoes and bring to the boil.
• 5 Mix the cornflour with 3 Tbsp of water and slowly add to the sauce.
• 6 Simmer for 10 minutes stirring regularly. The sauce should thicken slightly.
• 7 Spread about ¼ cup of sauce into the bottom of a baking dish or pan.
• 8 To assemble the enchiladas, lay the tortillas on a flat surface and add some of the filling mixture. Roll up the tortilla and place in the sauced baking dish, seam-side-down. Dipping the tortilla in the sauce before rolling will make them more pliable
• 9 Pour remaining sauce over enchiladas and bake at 350 degrees F until the sauce starts to brown at the edges (approximately 15-20 minutes).