Tuesday, February 19, 2013

Black Bean and Tofu Enchiladas

Tofu gets a bad rap. Sure it is flavorless. Sure it smells like chalk when you're cooking it. Sure you end up spilling that nasty water all over your hands while trying to stab open the tub. Butttt... Done right, and I would trade a steak for it. It is awesome at soaking up flavor, and the chewy cubes are a delicious substitute for meat.

First things first. Crack yo' self open a cold one:

Don't mind if I do.
Anndd press your tofu:

Out, out, damn water!

Two plates, paper towels, and something heavy. Enjoy your drank while you wait for it to lose some moisture (30 minutes or longer). Pressing tofu ensures that it will crisp up and not pop and scald you while it is frying. Ouch.

1 block extra firm tofu (or cubed chicken if carnivore version)
3-4 nice looking Roma tomatoes
1 4 oz. can fire roasted green chiles (I really recommend fire roasted, more flavors)
1 15 oz. can black beans, drained and rinsed well (EWW bean water part 2)
1 packet taco seasoning (I love Old El Paso, or chili powder, onion powder, garlic and cumin to taste)
1 large can red enchilada sauce (sorry forgot how many oz.)
12 medium flour tortillas (I used white this time, wheat also good, or corn for GF)
shredded sharp or extra sharp cheddar for the top (how much is up to you)
pickled jalapeno slices (don't be a wimp, these are legit delicious addition)
enough olive oil to saute the tofu

Hide and seek tofu!
Blurry sorry :(

Beer's done, and now so is the tofu. Cube it into roughly the size of the black beans (or a lil bigger) and saute in a nonstick skillet on medium high until they are tiny brown cubes of love.

Not so tasteless now, are we?

Roughly chop your Romas:

Seeds and all.

And add them and the chiles and let it all sweat out a bit. Then add your black beans, 8 oz water, and the taco seasoning; continue to simmer on medium high until thickened into a nice gooey filling. Remove from heat.

Ladle a couple spoonfuls of the enchilada sauce on the bottom of a 9x13 dish and create your assembling station:

Left to right.

Scoop filling, roll tight, and place seam side down into the pan, squishing them together as you go until all them babies are in there.

Pour rest of enchilada sauce over the top and spread to coat evenly.

The sauce keeps the outer edges soft.

Put the jalapenos on first, then layer the cheese over. Shrubs no like the hot stuff so we did a third light cheese, a third extra cheese, and my third SPICYYYY.


Pop in oven at 380 for 35-40 or until sauce on top has thickened and cheese golden.

Actually I'll take the whole pan, thanks.

Get out accoutrements if you like: sour cream or crema, lettuce, tomato, black olives, avocado, etc.

My favorite sour cream, if you can find it.

Annnnnnnnnd BAM.


Holy crap, I can't even tell you how good these puppies are. They couldn't get in my mouth fast enough. And they are even better as leftovers, if you can believe that.

But the very best part? They are Shrubs approved :)

Happy Shrubs!

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