Roasted tomato and tofu enchiladas
8
Points®
Total time: 36 min • Prep: 20 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
This 30-minute Mexican-inspired dish will have your family happily going meat-free! The tofu gets a toasty flavor and lightly crunchy texture from a quick sear in the skillet, then takes on the deliciously bittersweet cumin flavor when combined in the bean mixture. Choosing fire-roasted tomatoes brings extra flavor without any extra work and the chilies give these enchiladas a special kick. If you like less heat, choose your tomatoes with onion or garlic. Serve these enchiladas with some yellow rice and grilled corn.
Ingredients
Cooking spray
1 spray(s)
Firm tofu
15 oz
Canned black beans
15 oz
Ground cumin
0.25 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
10" high fiber, low carb flour tortilla(s)
4 item(s)
Uncooked onion(s)
1 small
Canned tomatoes with green chilis
29 oz
Cilantro
2 Tbsp
Instructions
1
Preheat oven to 350°F. Coat a 12-inch skillet with cooking spray.
2
Drain tofu and dice into 1/2-inch cubes; add to skillet and brown over medium heat until firm and dry, about 3 minutes.
3
Spoon tofu into mixing bowl and add beans, cumin, salt and pepper; mix well. Divide tofu mixture among 4 tortillas, arranging mixture down the center of each tortilla; fold sides into the center.
4
Coat a 9-inch square baking pan with cooking spray. Gently place filled tortillas, seam-side down, in pan. Set aside.
5
Coat skillet with additional cooking spray. Add onion and sauté over medium heat, 2 to 3 minutes. Add undrained tomatoes and cook over high heat until tomato mixture thickens slightly, about 3 minutes. Spoon tomato mixture over tortillas.
6
Bake until thoroughly heated, about 10 minutes. Remove from oven and sprinkle with cilantro, if desired. Yields 1 enchilada per serving.
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