Name: Enchiladas Supremas
Ingredients: 1 lb Tofu, firm; 1/4 c Tamari; 2 tb Peanut butter, unsalted, smooth; 2 tb Tomato paste, unsweetened; 1 tb Olive oil; 2 md Onions; finely chopped; 1 md Bell pepper, green; seeded and finely chopped; 1 Chili pepper, hot, fresh; seeded and minced; 2 Garlic cloves; minced; 2 Corn ears; kernels cut off the cob OR; 1 1/2 c Corn, frozen; thawed; 16 oz Tomato sauce, canned, un- sweetened; 16 oz Tomato puree, canned, un- sweetened; 2 tb Chili powder, or to taste; 1 ts Oregano, dried; 1 ts Cumin; 12 Tortillas, corn; Canola oil, for brushing the tortillas; 1/2 c Olives, black; pitted, chopped

Our culture has declared war on guilt. The very concept is considered medieval, obsolete, unproductive. People who trouble themselves with feelings of personal guilt are usually referred to therapists, whose task it is to boost their self-image. No one, after all, is supposed to feel guilty. Guilt is not conducive to dignity and self-esteem. Society encourages sin, but it will not tolerate the guilt sin produces. But the answer to dealing with guilt is not to ignore it – that’s the most dangerous thing you can do. Instead, you need to understand that God graciously implanted a powerful ally within you to aid you in the battle against sin. He gave you your conscience, and that gift is the key to bringing you joy and freedom.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish, Tex-mex	6	Servings

INGREDIENTS

1	lb	Tofu, firm
1/4	c	Tamari
2	tb	Peanut butter, unsalted, smooth
2	tb	Tomato paste, unsweetened
1	tb	Olive oil
2	md	Onions; finely chopped
1	md	Bell pepper, green; seeded and finely chopped
1		Chili pepper, hot, fresh; seeded and minced
2		Garlic cloves; minced
2		Corn ears; kernels cut off the cob OR
1 1/2	c	Corn, frozen; thawed
16	oz	Tomato sauce, canned, un- sweetened
16	oz	Tomato puree, canned, un- sweetened
2	tb	Chili powder, or to taste
1	ts	Oregano, dried
1	ts	Cumin
12		Tortillas, corn
		Canola oil, for brushing the tortillas
1/2	c	Olives, black; pitted, chopped

INSTRUCTIONS

Drain and rinse the tofu. Put the tofu in a plastic bag or container,
close it tightly, and freeze until the tofu is frozen hard. Remove the bag
or container from the freezer and put it in a bowl of hot water, or let the
tofu thaw at room temperature. Gently squeeze the water from the tofu with
your hands, and then squeeze it between tow kitchen towels. Cut the tofu
into 1/4 inch cubes.
In a large bowl, stir the tamari, peanut butter, and tomato paste until
blended.
Heat the olive oil in a large frying pan over medium heat. Add the tofu,
onions, bell pepper, chile pepper and garlic. Cook until softened, about 6
minutes. Stir into the tamari mixture. Stir in the corn.
In a medium bowl, combine the tomato sauce, tomato puree, chili powder,
oregano and cumin.
Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish.
Spread about 1 cup of the tomato sauce over the bottom of the baking dish.
Heat a dry frying pan or griddle over medium heat.
Brush each tortilla lightly on both sides with oil.
Add the tortillas, one at a time, to the pan or griddle and beat for about
15 seconds on each side so they are warm and flexible. Put 1/2 cup of the
tofu-vegetable mixture in the center of each tortilla.
Roll up tightly and place in the baking dish seam side down. Pour the
remaining tomato sauce over the enchiladas. Cover with aluminum foil, and
bake until bubbling, 30 to 35 minutes.
Scatter the chopped black olives over the enchiladas and serve hot.
May All be Fed by John Robbins/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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