Plant Based Enchiladas

Enchilada Sauce

2 Chipotle peppers, seeded and stems removed and reconstituted by soaking in water

1 Can organic tomato sauce

1/2 medium onion, diced

2 cloves garlic, minced

½ tsp smoked paprika

½ tsp cumin

½ tsp oregano

Dry sauté onion until golden, add garlic.  Place onion, garlic, and  other ingredients in the blender.  Blend until a smooth sauce is created.

Enchilada filling

1 can fire roasted tomatoes

1 can vegan no oil refried beans

½ package firm tofu

½ diced onion

2 cloves garlic

Dry sauté onion.  Add garlic and tomatoes.  Reduce until most of the liquid has evaporated.  Pour into a bowl with tofu and refried beans.  Mix everything together.

Enchiladas

12 corn tortillas (no oil)

Enchilada sauce

Enchilada filling

Pour half the Enchilada sauce on the bottom of a glass 9 x 13 inch pan.  Stuff each enchilada with about ½ cup of the filling.  Place seam side down in pan.  Pour the remaining sauce over the top.  Bake for 30 minutes at 350 degrees.