Six Shades of Green - Enchiladas Verde

Firey Red Enchilada Sauce is one of my favorite condiments but sometimes, like today, I just want a nice mellow Salsa Verde. That means finding a filling that doesn't overpower it. Flashback to a 13-year-old Betty Crocker Easy Vegetarian Booklet. The original calls for shredded and cream cheese ... ingredients I no longer use. So I had to adapt it a bit. The results were pretty tasty.

ENCHILADAS VERDE

1 medium zucchini, shredded
1/2 cup cilantro, chopped
1 cup spinach, chopped
4 medium green onions, sliced
1 tbsp soy sauce
1 tsp cumin
1 tsp chili powder
1 tsp ground oregano
1 cup cannellini beans
1/2 package soft tofu
1/4 cup nutritional yeast
2 cloves garlic, minced
salt and pepper to taste
12 corn tortillas
1 1/2 cups prepared green sauce (salsa verde)
Avocado, green onions and cilantro for garnish

Sprinkle shredded zucchini with salt and let sit for about 30 minutes to sweat out excess moisture. Drain and dry. Combine zucchini, cilantro, spinach, onions, soy, cumin, chili powder and oregano in bowl. Mix well and set aside. In food processor, puree beans, tofu, nutritional yeast and garlic until smooth and spreadable. Add salt and pepper. Soften tortillas on hot griddle. Spread bean/tofu mixture on each tortilla,retaining a small amount for garnish, top with zucchini mixture and roll into enchiladas. Place seam side down in a lightly greased shallow baking dish. Top with salsa verde. Bake 30 minutes at 350 degrees until sauce bubbles. Dollop remaining bean/tofu mixture on enchiladas and garnish with sliced avocados, green onions and cilantro.