Ellen and I haven’t had a lot of luck with enchiladas in the past. The last time we tried it, it ended up tasting like tin can. This time was a bit better. We used Paul McCartney’s vegan enchilada recipe (well, the filling part anyway) and I also made lime and cilantro rice that is apparently served at a restaurant I’ve never heard of called Chipotle’s. I’d like to make the enchiladas again with refried beans on top and maybe find some way to firm up the tofu before putting it in the filling, but it was all good. Oh, and the rice is great. I am supersensitive to cilantro and it’s easy to turn me off to a dish by adding too much, but the amount in this is just right.