Spinach and Tofu Enchiladas - Center for Nutrition Studies

Ingredients

• 2 cups cooked kidney beans
• 8 oz firm tofu
• 2 cups baby spinach
• 2 cloves of garlic
• ½ tsp ground chili
• Juice of 1 lime
• 6 wholegrain tortillas
• 2 cans (15 oz) diced tomatoes
• 1 tsp veggie broth
• ½ cup water
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 1 tsp ground coriander
• 2 tsp dried oregano
• 1 Tbsp raw cacao powder
• 1 Tbsp corn flour