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Sesame Tofu Bean Enchiladas
Theresa W.
These special enchiladas were popular at our March '10 potluck.
240 ml 1 cup cooked organic short brown rice
240 ml1 cup cooked organic short brown SWEET rice
1-2 cloves garlic
1 can (15 oz) organic pinto or black beans
44 ml3T sesame tahini
1 package of 10– 12 organic corn or wheat-free tortillas
280 g10 oz extra firm organic tofu
15 ml1T organic low sodium soy sauce
15 ml1T organic fruit sweetener (optional)
15 ml1T organic sesame oil (optional)
15 ml3t gomasio (crushed toasted sesame seed with sea salt)
½ cup nori seaweed (diced in tiny pieces)
Prepare Ahead:
Place contents of canned beans in small pot with lid on stove. Add crushed garlic. Simmer on low for one hour.
Cook 1/2 cup dry brown rice and 1/2 cup dry sweet brown rice in 2 ½ cups water with a pinch of salt. Bring to boil then simmer for about 30 minutes until water is gone.
Then:
Lightly oil glass 9” X 12” baking dish. Preheat oven to 400F.
Mix together in a medium sized bowl the rice and bean mixtures. Add soy sauce. Grate tofu in a medium sized bowl, add tahini, sesame oil, fruit sweetener and gomasio, then mix well.
Take one tortilla in your hand and fill with bean mixture, then place open side up in baking dish. Repeat until all tortillas are filled. (Place filled tortillas close to each they so they help support each other to stand open-side up in dish.) Take tofu mixture a spoonful at a time and add to top of bean mixture in every tortilla until gone.
Cover baking dish loosely with foil and bake for 30 minutes, then uncover and bake for 5-10 minutes. Remove from oven and sprinkle nori seaweed evenly on top of enchiladas. Enjoy!