I really like those crappy flour tortillas you can get at the market. I love nothing more than a rice and bean burrito. So simple, and add some hot sauce and I’m thinking I just had lunch.
For Christmas, Ediflora got some new kitchen gear, namely a KitchenAid Vegetable Sheet Cutter attachment, and so I just had to try it out today.
It worked quite well. I also got the idea to use the sheets like tortilla wraps and make up a nice dish that I call Whole Food Enchiladas. I think they were a hit.
I had wheat berries and black beans on hand that I had made in the last couple of days. I pulled them out.
I also had started soaking some cashews earlier, and I got those ready.
In a bowl I cut up half an onion into a small dice. Added salt, 2 cloves minced garlic, smoked hot Spanish paprika and about a tablespoon of dried oregano. Add 2 drops of a super hot habañero hot sauce I had and mixed it all in. Let it sit. Added about half a cup of frozen corn I had from the summer.
In my VitaMix, I added 1/2 cup soaked cashews, along with a quarter of a chopped onion, a jalapeño, a heavy dash of nooch, fat pinch of salt, the juice of half a lime, and about 10 leaves of cilantro. Add about 2 cups of water and puree it up. Let it sit. I made it super runny, but by the time it had baked and I was eating it, it was the perfect consistency. Trust me on this one.
Using the best potato sheets I’d cut (all the other scraps just got baked and eaten, because potatoes), I laid them out and put a line of rice down, a strip of extra-firm tofu, a spoonful of black beans, and a spoonful of the onion mixture. I wrapped up the potato sheets and repeated the process until the pan was full. Topped it with all of the cashew cream sauce, a touch more of the defrosting corn and baked in a pre-heated oven set to 400 for 1 hour.
