Enchiladas with Vegetarian Bean Stew and Tomatillo Sauce Recipe
Enchiladas with Vegetarian Bean Stew and Tomatillo Sauce Recipes
1 cup black beans, soaked overnight
1 cup red beans, soaked overnight
6 cups vegetable stock
1 bay leaf
2 cups tomatoes, diced
1 large onion, oven roasted and chopped
1 cup fresh corn kernels
1 cup diced green bell pepper
1/2 cup diced red bell pepper
2 ounces smoked tofu, diced
1 tbsp minced garlic
2 tsp ground cumin
1/8 tsp red chili pepper flakes
freshly ground black pepper
12 corn tortillas
fresh chopped cilantro
tomatillo sauce (recipe follows)
In a large saucepan, combine the soaked beans, vegetable stock, and bay leaf. Bring
to a boil, reduce the heat, and simmer, covered, for 45 minutes, or until the beans are tender. Add the tomatoes, onion, corn, green pepper,
red pepper, tofu, garlic, cumin, and chili flakes. Simmer for 15 minutes. Season to taste with pepper and salt.
Preheat the oven to 350 degrees.
Steam the corn tortillas until soft enough to roll without breaking. Using a
slotted spoon, fill each tortilla with a generous 1/2 cup of beans. Roll and place, seam side down, in a nonstick or lightly oiled baking dish.
Pour the beans and their sauce over the stuffed tortillas and bake for 15 minutes, or until bubbling hot. Garnish with the cilantro and serve with tomatillo sauce.
Serve this with the Spanish Rice. You can prepare this 24 hours ahead of time but the tortillas will become quite
soft. The Tomatillo sauce has a fresh and slightly tart flavor with a delicate texture.