Measurements

• 2 cups tomatillos
• 1 jalapeno pepper
• 1/2 cup cilantro, chopped
• 1/4 cup lime juice
• 1 yellow onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup vegetable broth
• 1 tablespoon vegetable oil
• 1 cup black beans
• 1 cup corn
• 1 cup tofu
• 8 corn tortillas
• 1 avocado
• 1/2 cup vegan cheese, shredded

Preparation Method

• Preheat oven to 375°F (190°C).
• In a blender, combine tomatillos, jalapeno pepper, cilantro, lime juice, yellow onion, garlic, cumin, black pepper, salt, and vegetable broth.
• Blend until smooth to make the verde sauce.
• In a skillet, heat vegetable oil over medium heat.
• Add the verde sauce and simmer for 10 minutes.
• In a large bowl, mix black beans, corn, and crumbled tofu.
• Warm the corn tortillas in a microwave or on a skillet to make them pliable.
• Fill each tortilla with the bean, corn, and tofu mixture.
• Roll up and place seam-side down in a baking dish.
• Pour the verde sauce over the enchiladas and sprinkle with vegan cheese.
• Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
• Garnish with sliced avocado and additional cilantro if desired.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.