These Tofu South Of The Border Enchiladas offer a comforting, plant-based twist on a Tex-Mex classic. By combining silken tofu with aromatic spices like cumin and cilantro, the filling becomes creamy yet flavorful, perfectly complementing the warmth of the tomatoes and peppers. The dish is built on whole wheat tortillas that hold up well against the moist filling and tangy salsa topping. Ideal for a satisfying weeknight dinner or a potluck main, these enchiladas deliver a pleasant kick of heat without overwhelming the palate. They are simple to assemble with pantry staples, making them a reliable favorite for families looking for a nutritious, low-fat option that doesn’t sacrifice taste or texture.
Tofu South Of The Border Enchiladas
Description
These Tofu South Of The Border Enchiladas offer a comforting, plant-based twist on a Tex-Mex classic. By combining silken tofu with aromatic spices like cumin and cilantro, the filling becomes creamy yet flavorful, perfectly complementing the warmth of the tomatoes and peppers. The dish is built on whole wheat tortillas that hold up well against the moist filling and tangy salsa topping. Ideal for a satisfying weeknight dinner or a potluck main, these enchiladas deliver a pleasant kick of heat without overwhelming the palate. They are simple to assemble with pantry staples, making them a reliable favorite for families looking for a nutritious, low-fat option that doesn't sacrifice taste or texture.Ingredients
Directions
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Preheat oven to 350 degrees F (177C).
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Lightly spray a 9x13 inch baking pan with no-stick vegetable spray.
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In a bowl, mash the drained silken tofu until smooth.
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Stir in the chopped onion, green peppers, green chilies, minced garlic, cumin seed, and dried cilantro to the mashed tofu.
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Fold in the drained diced tomatoes until the filling is well combined.
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Place one tortilla on a flat surface and spread about 1/2 cup of the tofu mixture in the center.
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Roll the tortilla tightly around the filling and place it in the prepared baking dish, seam side down.
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Repeat with remaining tortillas and filling, arranging them snugly in the dish.
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Spoon the thick tomato salsa evenly over the rolled enchiladas.
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Sprinkle the shredded cheese over the top of the salsa.
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Cover the pan with aluminum foil and bake for 30 to 35 minutes, or until the filling is heated through and the cheese is melted.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 480.5kcal
- % Daily Value *
- Total Fat 15.1g24%
- Saturated Fat 3.2g16%
- Cholesterol 0.0mg0%
- Sodium 673.2mg29%
- Total Carbohydrate 67.8g23%
- Dietary Fiber 7.5g30%
- Sugars 5.6g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
