Enchiladas Fantastico

Last night, we didn't end up eating dinner until 9. But, that's not due to how long dinner took to make. These enchiladas are our stand-by meal that we crave. Any of your favorite fillings could be added, but this filling is full of nutritious veggies and beans that cook up pretty quickly, which is a huge plus when you're starving and want a quick, delicious, and healthy bite. I know it doesn't look like the most appetizing meal, but trust me, it's fantastic!

Enchiladas

I'm not going to put amounts for the ingredients here, because it depends on how many are being made and how big the tortillas are as to how much is used.

spinach
red pepper, thinly sliced
black beans, rinsed and drained
tofu (we don't normally use tofu, but we felt protein-deprived), cut into 1/2-inch cubes
cheddar cheese, sliced
tortillas
mole sauce for the top (we use Trader Jose's Mole Sauce, but I am sure there are other mole or enchilada sauces out there that are good)

1. Preheat the oven to 400. Place a tortilla in a baking pan. Place the fillings inside and roll the tortilla to the side of the pan. Repeat with remaining tortillas and fillings. Top the enchiladas with mole sauce.
2. Bake enchiladas for 15 minutes or until the spinach has wilted, the peppers are tender, and the cheese has melted. Serve with your favorite hot sauce and sour cream. Our favorite hot sauce with the mole is Green Bandit Cilantro Habanero.