To make anasazi tofu enchiladas beans and grains, you'll need: 1 pound (240 g) slivered or unshaved feijoada (chicken) 1 cup (250 ml) diced avocado 1 tablespoon (0.5 tbsp) dried or fresh chile peppers 1 teaspoon (2.5 mg) cayenne pepper 2 tablespoons (25 grams) ground cumin 2 teaspoons ground coriander Leaves in a bowl to marinate overnight. In the morning, preheat the oven to 400 ?F (204 oC) and prepare the tomatillos. Toss the tortillas with the marinade and cook until they're golden brown, about 5 minutes. Remove from the heat and allow to cool slightly. Using tongs, transfer to resealable plastic bag and place in an airtight container. Chill in the refrigerator for at least 1 hour before serving.