1 tablespoon plus 1 teaspoon extra virgin olive oil or organic (unrefined red palm oil)
6 cloves garlic (crushed)
1 onion (finely chopped)
2 organic green or yellow bell peppers (finely chopped)
1 box (24.6 ounces chopped tomatoes (such as Pomi))
1 can (4 ounces chopped green chiles)
1 teaspoon cumin
Unrefined sea salt (to taste)
Cayenne pepper (to taste)
10 ounces super-firm organic sprouted tofu (such as Wildwood, patted very, very dry with paper towels and sliced super thin.)
2 cans (15 ounces each organic pinto beans (look for a BPA-free brand, such as Eden Organic), rinsed and drained)
2 cans (2 1/2 ounces each black sliced olives, drained)
1 1/2 cups frozen organic corn (thawed)
1/2 cup plus 3 tablespoons shredded grass-fed cheddar cheese (such as Sweet Red Grass)
8 sprouted whole grain corn tortillas (such as Food for Life)
Instructions
Heat the oil in a large heavy skillet over medium heat; add the garlic and onions and saute 3 to 4 minutes, or until onions soften. Add the bell pepper and cook a few minutes more, until all vegetables are soft. Stir in the chopped tomatoes, green chiles and cumin. Season to taste with salt and cayenne pepper.
Ladle 1/4 of the sauce onto the bottom of a 5 or 6-quart slow cooker.
Follow that with 1/4 of the tofu, 1/4 of the beans, 1/4 of the olives, 1/4 of the corn, and 1/4 of the cheese. Top that with 2 tortillas and repeat until all of the ingredients are gone. (Note: do not add the tortillas for the final step because they will harden and dry out if they are not covered with sauce)
Cover and cook on low about 1 hour, or until bubbly throughout. Although you can serve immediately after cooking, you will need to refrigerate for up to 8 hours before you can cut the enchiladas into squares (see notes under “Make it Pretty!” in article above.) However, if you want to serve immediately after cooking, I suggest serving it in a bowl.
Notes
For a complete meal, serve alongside a big fresh chopped green salad.
