Radicchio Enchilada Cups (gf)

I almost never eat radicchio. One time I tried grilling it, like I often hear people doing and I wasn't convinced. While in the grocery store buying food for dinner I decided to wrap these enchiladas in something other than a tortilla and I thought to try out some radicchio, since I know it can stand up to cooking. The leaves wilt just enough to lose a lot of the bitter flavor but still retain enough structure to hold thanks to the thick core in each leaf.

Grilled tofu and yellow bell peppers marinated in lime, cumin and cilantro, cooked in radicchio cups with black beans and green tomatillo enchilada sauce.

Tomatillo Enchilada Sauce
2 tbl olive oil
1 yellow onion, small dice
1/2 tsp salt
1 red chili, seeded, small dice
4 garlic cloves, minced
4 large tomatillos, medium dice
1/4 tsp pepper
1 cup no-chicken broth
1/4 cup loosely packed chopped cilantro

In a small pot, sweat the onions and salt in olive oil until soft and translucent, 7 minutes. Add the chili and garlic and toast until fragrant, 2 minutes. Add the tomatillos and continue to cook over medium heat until the tomatillos start to break down, 5 minutes. Add the pepper, chicken broth and cilantro and simmer for 15 minutes. Use an immersion blender or transfer to a blender and puree until smooth. Taste and season.

Radicchio Enchilada Cups
1 tsp salt
1/2 tsp pepper
1 tbl cumin
1 tbl extra virgin olive oil
2 tbl fresh chopped cilantro
1/4 cup lime juice
3 garlic cloves, minced
2 tsp dried oregano
2 tbl canola oil
12 oz extra firm tofu, cut into 6 strips
1 yellow bell pepper, thin strips
1 head radicchio
1-15oz can black beans, drained and rinsed

Whisk together the salt, pepper, cumin, olive oil, cilantro, lime juice, garlic, cloves and oregano in a bowl. Coat the tofu and pepper strips and marinate for 2 hours.
Heat a grill or grill pan, brush grates with oil and grill the tofu and peppers over medium-high heat until good and charred on both sides, 15 minutes. Chop the tofu and peppers into small chunks to fit in the cups.
Preheat the oven to 350.
Lightly coat the bottom of a baking dish with a bit of enchilada sauce.
Peel the radicchio leaves off and place the larger cups in the dish, packed tightly. Spoon some black beans in the bottom of each cup. Add some bell peppers and tofu in each cup to fill up fully and spoon some sauce on the top of each cup.
Bake for 15 minutes and serve with more sauce.