Black Bean Enchiladas with Smoked Tofu and Mole Verde

Submitted by nunzio04 on February 27, 2010 - 1:17pm

Summary

Yield
SourceThe Flexitarian Table - Peter Berley
Prep Time2 hours
CategoryCasseroles
CuisineVegetarian

Description

You can use chicken as a subsistute for non vegetarians.

Ingredients

Mole verde
  • 1/4 cup extra-virgin olive oil
  • 1 cup pumpkin seeds
  • 1 cup finely chopped onion
  • sea salt (to taste)
  • 1 cup vegetable stock or water
  • 1 cup coarsely chopped tomatillos, (8 oz.) disgard papery skins and rinse before chopping.
  • 2 poblano chilies, roasted, peeled, seeded and chopped
  • 1 large jalapeno, roasted, peeled, seeded and chopped
  • 6 cup sliced romaine or green leaf lettuce
Filling
  • 3 tbsp extra virgin olive oil
  • 2 cups finely chopped onions
  • 1 cup chopped peeled carrots
  • 1 cup chopped celery
  • 1 1/2 tbsp ground cumin, preferably toasted and freshly ground. (see tip)
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 1/2 tsp sweet spanish smoked paprika (optional)
  • 3 cups cooked black beans, (8oz. dried, see tip),with 1 cup of the cooking liquid, to 2 14 oz. cans, rinsed and drained
  • sea salt and freshly ground black pepper, to taste
The rest
  • 12 ozs smoked tofu, chopped
  • 8 8 inch flour tortillas (i used corn)
  • 1 cup smoked shredded cheddar cheese

Instructions

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