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Black Bean Spinach Enchiladas with Roasted Tomatillo Sauce Recipe

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Black Bean Spinach Enchiladas with Roasted Tomatillo Sauce
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Ingredients

  • 1 1/2 lb tomatillos, shucked and washed
  • 1/2 sweet onion, chopped chunky
  • 1/2 cup vegetable broth
  • 1 lime, juiced
  • 1 tsp sugar
  • 1/4 tsp salt
  • For the enchiladas:
  • about 16 corn tortillas (I like the thick, hand made kind... gives it oomph)
  • 1/2 sweet onion, diced
  • 1-2 cloves garlic
  • 1 can crushed tomatoes, lightly drained
  • 1 can black beans, drained
  • 4 oz extra extra extra firm tofu, drained if needed (about 1/2 package)
  • 2 tsp cumin
  • 1 tsp coriander
  • Salt and pepper to taste
  • 1 bag frozen chopped spinach
  • 1 block Vegan Gourmet mozzarella (yes, mozzarella... but you could use cheddar)

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