Rajas and Tofu Enchiladas

Ingredients

Rajas
• 6 poblano chiles (about 1 pound)
• Safflower oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 Tablespoon oregano, fresh or dried
• 1 (28-ounce) can chipotle enchilada sauce
• 1 Tablespoon safflower oil + 1 teaspoon
• ½ large onion, diced
• 14-ounce block extra firm tofu, drained and patted dry
• 2 Tablespoons taco seasoning
• 2 teaspoons oregano
• 1 (16-ounce) can black beans
• 1 cup fresh, canned or frozen corn kernels
• 1 can black olives, crumbled with fingers
• 20-24 small corn tortillas
• 4 cups grated organic cheddar cheese
• Sour cream, lime wedges and fresh cilantro for garnish

Instructions

1. Preheat oven to 425°. Prepare rajas first: rub whole poblanos with safflower oil. Place on baking sheet and roast for 30-45 minutes until charred on all sides, turning at least once. Transfer to an airtight container, cover and let steam 15 minutes. Lower oven to 350°.
2. Rub off skin, de-seed, and slice chiles lengthwise into ¼" strips.
3. Heat 1 Tablespoon safflower oil in a large pan over medium heat. Add onion and sauté 5-7 minutes, or until golden brown and soft.
4. Add garlic, oregano and poblano and sauté for 3-4 more minutes. Set aside.
5. Heat a large sauté pan to medium heat. Add ½ onion and sauté 5-7 minutes or until soft and golden brown on the edges.
6. Crumble tofu into the pan. Sauté 5-7 minutes or until tofu browns slightly and firms up. Add taco seasoning, oregano, black beans, corn and olives. Sauté 3-5 minutes or until all ingredients are heated through. Remove from heat.
7. Put about ¼" enchilada sauce in the bottom of two baking dishes.
8. If your tortillas are crumbly, heat them slightly in a steamer or a small pan.
9. To fill: take one soft tortilla, sprinkle 1-2 Tablespoons of grated cheese in a line down the middle, add about 1 Tablespoon of rajas, and finish with 2-3 Tablespoons of tofu filling. Roll up and place flap side down in baking dish. Repeat with remaining tortillas, lining rolled enchiladas in the dishes. Top with remaining chipotle enchilada sauce and sprinkle with remaining cheese.
10. Bake 30-45 minutes or until sauce is bubbly and enchiladas are heated through. Garnish with sour cream, lime wedges and fresh cilantro. Enjoy!

Yields 20 individual enchiladas

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