Nutty Enchiladas With Spicy Chile Sauce

Ingredients

Filling:

1 tbl olive oil

2 carrots, chopped fine

1 garlic clove, minded

1 tsp chopped fresh oregano (1/2 tsp dried)

1 16 ounce package of firm tofu

10 ounces fresh spinach (optional-I recommend!)

1 1/2 cups cooked, rinsed drained black beans ( I used pinto beans cause I didn't have black beans)

1 cup low fat cottage cheese

Sauce:

1 tbl olive oil

1 large garlic clove, minced

2 tsp chili powder

1 tsp cumin seeds

3 cups chopped plum tomatoes

1/4 cup sherry ( I used vermouth)

1 tbl red/white wine vinegar

1 1/3 cup water

pinch of ground cloves

1 Chipotle pepper( dired and soaked in hot water for 20 minutes or canned in adobo sauce-I used the latter) or 1/4 tsp liquid smoke

1/4 chopped almonds, lightly toasted ( I didn't have time to toast sadly :()

A Little Intense But Worth It!

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