Preparation time: 1 hr
Dietary guidance: v v
1/4 cup Nutritional Yeast
1/4 cup flour
1 cup water
2 tablespoons margarine
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon + 1 tablespoon fajita seasoning
1 teaspoon yellow mustard
1/2 cup salsa
1 tub silken tofu (mashed)
10 corn tortillas
1/2 yellow or red onion, diced
1 can of black beans, drained and rinsed
2 sweet potatoes, cooked and mashed
1 6 oz bag of fresh baby spinach, washed and rinsed, stems removed
black olives, sliced
Preheat oven to 350 degrees.
To make cheese sauce: Whisk together first 9 ingredients and over medium low heat until thick. Set aside.
Peel and boil (or bake and peal for 30 min at 350) sweet potatoes until tender. Chop and mash. Reserve in mixing bowl.
To make tofu filling: Sauté onions over medium heat. Add tofu to pan along with fajita seasoning until warm. Add Salt and pepper to taste.
At this point you may saute the spinach, or fold into raw to sweet potatoes. Mix in tofu/onions. Add black beans. Stir well.
Assembly: Fry up corn tortillas (*note: I reserve some of the enchilada sauce and use it in the frying pan to coat the tortillas). In each tortilla place a generous portion of the tofu/black bean/onion/sweet potato/spinach mixture.
Roll up and place them seam side down into a baking dish. Cover with enchilada sauce and cheese sauce. Top with black olives and cover with tin foil.
Place into preheated oven for about 30 minutes. Top finished dish with your favorite vegan condiments.