Barbara Hansen, Los Angeles Times
Tofu and Grilled Vegetable Enchiladas with Organic Lettuce
Category
Entree
Servings
8 enchiladas
Prep Time
30 minutes
Cook Time
35 minutes
Author:
Barbara Hansen, Los Angeles Times
A satisfying vegetarian entrée for any day of the week. It's easy to make it vegan, too!
Ingredients
-
1 package Organic Tofu (Extra Firm)
-
2 Organic Zucchini sliced lengthwise in half
-
1/2 Organic Red Onion sliced horizontally
-
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)
-
1/2 teaspoon Salt
-
1 can Enchilada Sauce (28 ounces)
-
8 Tortillas (Organic Corn) 6 inch
-
3/4 cup Mexican Cheese shredded (Light 4 - Cheese blend)
-
1/4 cup Organic Cilantro chopped
-
Organic Iceberg Lettuce, shredded
-
Melissa's Hatch Chile 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 Fresh 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:
Anaheim Peppers,
Black Beans,
Cinco de Mayo,
Dia de Los Muertos,
Enchilada Sauce,
Enchiladas,
Entree,
Grilled Vegetables,
Hatch Chile Salsa,
Light Sour Cream,
Melissa's Spice Grinders (Italian Seasoning),
Mexican 4 blend Cheese,
Mexican Cheese,
ORganic Cilantro,
Organic Corn Tortillas,
Organic Iceberg Lettuce,
Organic Lettuce,
Organic Red Onion,
Organic Tofu (Extra Firm),
Organic Zucchini,
Plant Based,
Tofu,
Tofu and Grilled Vegetable Enchiladas with Organic Lettuce,
VEgan,
Vegetarian,
Weeknight Meals
