Vegan Enchiladas

firm tofu, drained, patted dry, and cut into chunks

kosher salt

ground turmeric

ground black pepper

ground cayenne pepper

extra-virgin olive oil

medium jalapeno peppers, seeds and membranes removed, finely chopped

medium red bell pepper, cored, seeded, and diced

small or 1/2 large yellow onion, finely diced

nutritional yeast (optional)

black beans, rinsed and drained

packet frozen spinach, thawed and pressed dry

(2 1/2 cups) red enchilada sauce, plus additional if you like your enchiladas really saucy*

small corn tortillas (for larger enchiladas, you can use larger tortillas and fill them more generously)

For serving: your favorite mix of fresh cilantro, avocado, diced green or red onion, lime wedges, radishes, etc.