Vegan Spinach Enchiladas

Spinach Enchiladas made without meat or dairy products

Stir together and set aside (this represents what would have been the "meat":
1 cup rehydrated beef flavored TSP (or substitute black beans)

Combine white layer and set aside:
1 bag frozen spinach, rinsed and drained
2 teaspoons cumin
dash pepper flakes
1 package soft silken tofu
1 can (4 oz) mild green chilies (double this if you really like green chilies)
1/2 cup Tofutti Non-Dairy Sour Cream
1 teaspoon white vinegar

Combine red layer and set aside:
1 can pinto beans, drained and rinsed (15 oz)
1 can diced tomatoes (14.5 oz) or equal fresh diced tomato
The textured vegetable protein, now softened.

2 large cans green enchilada sauce
Corn tortillas (or fat free whole wheat if you prefer)
1/4 cup rice cheddar cheese shreds (optional)

Pour 1/4" layer of enchilada sauce in bottom of a deep 9x13"pan.
Layer tortillas dipped in enchilada sauce in the bottom of the pan.
Spread red mixture
Another layer of tortillas dipped in enchilada sauce
Spread all the white mixture.
Another layer of tortillas dipped in enchilada sauce
Pour any leftover enchilada sauce over the top (You probably won't have any left.  No worries)
Spread rice cheese shreds over top.
Bake 375 f. for about 45 minutes or until bubbly hot.