Barbara Hansen, Los Angeles Times
Tofu and Grilled Vegetable Enchiladas with Organic Lettuce
Tofu and Grilled Vegetable Enchiladas with Organic Lettuce
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
8 enchiladas
Prep Time
30 minutes
Cook Time
35 minutes
A satisfying vegetarian entrée for any day of the week. It's easy to make it vegan, too!
Ingredients
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1 package organic tofu (extra firm)
-
2 organic zucchinis, sliced lengthwise in half
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1/2 organic red onion, sliced horizontally
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1-2 Anaheim Peppers, roasted, peeled and diced (see notes)
-
1 teaspoon Melissa's Spice Grinders (Italian Seasoning)
-
1 can black beans, rinsed and drained (11 ounces)
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1/2 teaspoon salt
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1 can Enchilada Sauce (28 ounces)
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8 tortillas (organic corn) 6 inches
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3/4 cup Mexican cheese, shredded (Light 4-cheese blend)
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1/4 cup organic cilantro, chopped
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Organic Iceberg Lettuce, shredded
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Melissa's Hatch Salsa
-
Sour cream (low-fat)
Garnish
Directions
Heat oven to 400°F. Drain any liquid from the tofu carton.
Slice tofu in half and allow to drain on several layers of paper towels for 30 minutes.
Cut tofu into 1/4 inch cubes and place on new layers of paper towels. Meanwhile, grill zucchini and onion and then dice each into 1/4 inch pieces. Allow the vegetables cool.
Combine the tofu, grilled vegetables, chiles, salt, Organic Grinder Italian Flavor, black beans and 1/4 cup of the cheese in a bowl.
Heat the enchilada sauce in a skillet until warm. Dip the tortillas, one at a time, into the sauce to lightly coat both sides.
Spoon about 6 tablespoons of the mixture down the center of each tortilla. Roll up the tortillas and place seam side down in a 9-inch square baking dish.
Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the remaining cheese.
Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the remaining cheese.
Garnish
Serve each enchilada on top of some lettuce with a dollop of sour cream. Accompany with Melissa's Hatch Salsa.
Recipe Note
This recipe easily converts to dairy free or vegan. Simply substitute the cheese and sour cream for non-dairy based!
Here are some cooking tips for working with peppers:
Filed in:
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Weeknight Meals
