Sir Paul McCartney's Vegan Enchiladas

"When I see bacon, I see a pig, I see a little friend, and that's why I can't eat it. Simple as that."

"If anyone wants to save the planet, all they have to do is just stop eating meat. ...It's staggering when you think about it. Vegetarianism takes care of so many things in one shot: ecology, famine, cruelty."

-Sir Paul McCartney

For the sauce:

1 c tomato sauce

1 c water

1 large onion, chopped

2 garlic cloves, minced

1 t chili powder

1/2 t ground cumin

1/2 t dried oregano

2 T cornstarch dissolved in 4 T water

For the filling:

1 lb (approximately 16 oz) firm tofu, drained and mashed

1 onion, chopped

1/2 t chili powder

1/4 t ground cumin

1/4 t garlic powder or 1 t fresh garlic, minced

1/4 t black pepper

1 - 1/3 c picante sauce (we use "Trader Joe's" Fire-Roasted Tomato Salsa-No Salt added)

3 c steamed spinach

12 large flour tortillas or lavash wraps (lower in sodium)

Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small saucepan and cook over low heat, covered for 20 minutes. Stir in cornstarch mixture and cook until the sauce thickens.

In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3-4 heaping t of the tofu mixture , and roll up the tortillas. Lay the enchiladas in a baking dish, cover with sauce and bake for 20-25 minutes.

*We altered this recipe by placing refried beans on top of the steamed spinach, before the sauce. You could also serve beans and our Mexican Quinoa on the side. Top with Vegan sour cream and more picante sauce.

Makes 12 enchiladas

*You can buy Vegan sour cream (we like "Tofutti" brand in the blue and white tub, no butterfat and non-hydrogenated), but you can also make it from scratch!

1/2 lb (8 oz) tofu, patted dry

3 T canola oil

1 t maple syrup

Juice of 1 fresh squeezed lemon

Mix all ingredients in a blender or food processor until smooth.