Recipe
1. Prepare the tofu cottage cheese. Break up the firm tofu with a fork in a large bowl. Add in the soft tofu and break it up as well. Then add in the rest of the ingredients. Stir and set aside in the fridge.
2. Prepare the enchilada sauce. Heat 2 tbsp extra virgin olive oil in a large round saucepan (ideally about the size of the tortillas) at a medium-high heat. Add in the flour and whisk until smooth. Add the tomato paste and 1/4 cup of the vegetable broth and stir until smooth. Add the spices and liquid smoke. Whisk until there are no clumps. Stir in the rest of the broth and cook for 2-5 mins or until the sauce is just slightly thickened. Set aside.
3. Prepare the enchilada stuffing. Heat 1 tbsp of extra virgin olive oil in a frying pan at a medium-high heat. Add in the green peppers, onions and garlic. Sauté for about a minute.
Then add in the black beans, salsa and spices (do not add in the jalapenos and green onions). Cook for about 10 minutes or until the liquid is reduced by half. Set aside until it's not too hot to be handled.
4. Remove the tofu cottage cheese from the fridge. Add in the jalapenos and green onions. Then add the rest of the enchilada stuffing ingredients from the pan. Stir together. This is the complete filling for the enchiladas.
5. Preheat the oven to 375F/190C
6. Immerse a tortilla into the enchilada sauce (directly in the pan). Put onto a separate plate and spoon out about 3 tbsp of filling onto the tortilla. Wrap it and place into large casserole dish that is lightly coated with extra virgin olive oil. Do this with the remaining tortillas.
7. Pour the rest of the enchilada sauce onto the enchiladas. Cover and bake for 20-25 minutes. Then uncover and bake for another 10 minutes.
8. Combine the ingredients for the avocado crema in a blender.
9. Remove the enchiladas from the oven. Serve with avocado crema and your choice of sides. Enjoy!
