Enchiladas

I cheat and prefer flour tortillas because I like how soggy they get in the sauce.The sauce recipe was just perfect for 6 generous enchiladas and a 9x13 baking dish. These were filled with soyrizo, refried beans, corn, Follow Your Heart (nacho flavored), and tons of cilantro. Tofu sour cream, green onions, and more cilatro topped everything off.



Enchilada sauce
1 small onion, chopped
2 cloves garlic, chopped
1 can tomato paste
3 c. water
1 tsp. oregano
1/2 tsp. sriracha (or other hot sauce)
1/4 tsp. cumin
2 tsp. cocoa powder
1 tb. lime juice
1 1/2 tb. agave nectar
2 tb. flour
2 tb. + 1 tsp. olive oil.
1/2ish tsp. salt (to taste!)

Saute the onion and garlic in the teaspoon of oil until soft. Add the rest of the ingredients, through agave nectar, and simmer for 3-5 minutes. In a small dish, stir the flour into the remaining olive oil, then pour into the sauce mixture. Simmer for another 1-2 minutes until thickened. Remove from heat and use an immersion blender until smooth. (Or pour into a regular blender.) Salt to taste.

Preheat oven to 400F.

Pour about a cup of the sauce into the bottom of your baking dish. Prepare your enchiladas and place in the dish, then pour the rest of the sauce on top. Top with soy cheese and bake for 15 minutes. After 15 minutes, turn oven to broil (or move dish to broiler) and bake for another 3-5.



Bonus nachos, by Shane!