Veggie Enchilada

Directions

1. For Enchilada Sauce: Add the canned tomatoes, garlic cloves, seasonings, dried oregano, jalapeno, apple cider vinegar and salt in a blender. Blend into smooth sauce.
2. In a small bowl combine flour and little water to make into thick paste.
3. Heat a pan and add the tomato sauce and the flour paste. Keep stirring until thick sauce consistency is achieved.
4. For Veggie Filling: Heat 2 tbsp oil in a skillet, add chopped onions and carrot. Saute for a minute.
5. Now add broccoli florets, chopped cabbage, cubed tofu, arugula and give it a stir. Saute for two minutes.
6. Add red kidney beans, corn and saute for a few more minutes.
7. Add 2 tablespoons of Enchilada sauce to the veggies and combine well. Turn off heat and keep aside.
8. Assembling the Enchiladas: Preheat oven to 400 degrees F Grease an oven safe container with oil. Pour ¼ cup of Enchilada sauce and spread it until the bottom layer is evenly coated.
9. Take one tortilla, add the veggie filling and top with some cheese.
10. Roll the tortillas to make a wrap. Place the wrapped tortilla upside down in the container starting from the corner.
11. Repeat with the remaining tortillas and the filling. Place them in the container evenly.
12. Pour and spread the remaining enchilada sauce over the tortilla wraps leaving out the tips of the tortillas.
13. Sprinkle the remaining cheese over the enchiladas evenly. Bake, uncovered in the middle rack for about 20 minutes.
14. Remove from the oven and let it rest for 10 minutes. Sprinkle cilantro and serve immediately!