From The Zen Monastery Cookbook, by Cheri Huber
- 1 lb. tofu (or cooked ground beef)
- 1 small onion or bunch of scallions
- 3 cloves garlic, minced (or scapes)
- 2 medium-sized tomatoes or 16 oz can diced tomatoes
- 1 tsp salt
- 1 tsp cumin
- chili peppers, to taste
- small bunch kale/collards/mizuna, de-stemmed and chopped
- 20 oz. Can enchilada sauce
- 2 c. cooked kidney beans (or one 16 oz. Can)
- 1 egg, beaten,
- 10 oz or more grated cheese
- 1 tsp chili powder
- 8 flour tortilla shells
- Preheat the oven to 350° . Press the tofu to remove excess water (or prepare meat filling)
- Saute the onion and garlic in a bit of water until the onion is tender. Add the tomatoes, half the salt, the cumin, chili peppers, kale/collards/mizuna, and the enchilada sauce, and simmer for ten minutes or more.
- Mash the tofu (or meat) and the kidney beans together. Add the egg, the cheese, and the salt, and mix well.
- Spoon a little of the sauce you have made into the bottom of a 9″x16″ baking pan. Fill each of the tortilla shells with a spoonful of the bean mixture and close them. Place each tortilla shell seam-side down in the baking pan.
- Pour the remaining sauce on top and sprinkle generously with cheese. Bake for thirty minutes and serve with rice, salsa, and/or tortilla chips.
Serves 8.
