Enchiladas

Here are the enchiladas I made last night that were ETL friendly meaning, no processed anything, flour, sugar, oil, or salt. The recipe is:

Tofu Chorizo "sausage"

1 pound firm tofu
3 large dried ancho chiles
4 cloves garlic
1 tbsp dried oregano
2 tsp mild paprika
1 1/2 cumin seeds
1/8 tsp dried chili flake
4 whole cloves
1/4-inch piece cinnamon stick
2 tbsp apple cider vinegar
2 tbsp smooth peanut butter
1 1/4 cup vegetable stock

cut and press tofu. Meanwhile cut dried ancho chiles and get rid of seeds and stems, blister on a pan. Then crumble into a food processor with garlic, oregano, paprika, cumin seeds, chili flake, cloves, cinnamon stick, apple cider vinegar, PB, veggie stock. Food process until smooth and thick. Now marinate tofu and black beans in some of the sauce for one hour.

After marinating tofu and beans saute the tofu, beans and sauce in pan until most of the sauce is soaked up. Add the rest of the sauce to a glass pan and layer tofu/beans and corn tortillas with sauce. Bake in the oven at 350 for 15 minutes. Serve hot. "Not bad" was the verdict from the meat eater.