Summary: A fantastic variation based on Paul McCartney’s recipe for enchiladas, these can be whipped up pretty fast by enchilada standards! This one’s ready in about an hour, but only requires about 10 minutes of real work — as long as you use a food processor. You will need: Sauce 1 Large Onion 1 Tsp. Chili Powder 1/2 Tsp. Cumin 1/2 Tsp. Oregano 2-4 Cloves Garlic 1 Cup Tomato Puree 1 1/2 Cups Picante Salsa 2 Tbsp. Corn Starch Filling 12 Organic Corn Tortillas 14 Oz. Firm Tofu 2-3 Cups Raw Spinach Leaf (Baby) 1 Med. Onion 1/2 Tsp. Chili Powder 1/2 Tsp. Cumin 1 Tbsp. Garlic
