Linda McCartney’s Oh-bla-di Enchiladas 🌮
Overview:
Linda McCartney’s Oh-bla-di Enchiladas are a delightful fusion of Mexican flavors and wholesome ingredients. These enchiladas, bursting with the goodness of soy/tofu, beans, and vegetables, are not only vegan but also low in cholesterol and rich in essential nutrients. Perfect for a quick lunch or a satisfying snack, these enchiladas are sure to tantalize your taste buds with their spicy and savory profile.
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
- Servings: 6
- Cuisine: Mexican
- Category: Lunch/Snacks
- Keywords: Soy/Tofu, Beans, Vegetable, Mexican, Vegan, Low Cholesterol, Healthy, Kosher, Potluck, Spicy, < 60 Mins, Oven
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 can | Tomato sauce |
| 1 1/2 cup | Water |
| 1 | Onion |
| 2 cloves | Garlic |
| 1 tsp | Chili powder |
| 1/2 tsp | Ground cumin |
| 1/2 tsp | Dried oregano |
| 2 tbsp | Cornstarch |
| 1 block | Firm tofu |
| 1 | Onion (additional) |
| 1/2 tsp | Chili powder (additional) |
| 1/4 tsp | Ground cumin (additional) |
| 1/4 tsp | Garlic powder |
| 1/4 tsp | Black pepper |
| 1/2 cup | Picante sauce |
| 2 cups | Spinach |
| 12 | Corn tortillas |
Instructions:
-
Preheat oven to 350 degrees Fahrenheit.
-
-
Prepare the Sauce:
- In a small saucepan, combine the tomato sauce, water, chopped onion, minced garlic, chili powder, ground cumin, and dried oregano.
- Bring the mixture to a boil, then reduce the heat. Cover and simmer for 20 minutes, allowing the flavors to meld together.
- In a separate bowl, mix the cornstarch with a little water to create a slurry.
- Add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens. Set aside.
-
Prepare the Filling:
- Crumble the firm tofu into a mixing bowl.
- Add chopped onion, chili powder, ground cumin, garlic powder, black pepper, and picante sauce to the tofu.
- Mix well until all ingredients are evenly incorporated.
-
Assemble the Enchiladas:
- Lay out the corn tortillas on a clean work surface.
- Place a small layer of spinach down the center of each tortilla.
- Spoon 3 to 4 heaping teaspoons of the tofu mixture onto the spinach layer.
- Carefully roll up the tortillas, enclosing the filling inside.
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Bake:
- Lightly grease a 13″ x 9″ baking dish.
- Arrange the filled, rolled tortillas in the baking dish.
- Pour the prepared sauce over the enchiladas, ensuring they are evenly coated.
- Bake in the preheated oven for 20-25 minutes or until the sauce is bubbling and the enchiladas are heated through.
-
Serve and Enjoy:
- Once baked, remove the enchiladas from the oven.
- Serve hot, garnished with fresh cilantro, avocado slices, or a dollop of vegan sour cream, if desired.
- These enchiladas pair well with a crisp green salad or Mexican rice for a complete and satisfying meal experience.
Nutritional Information (per serving):
- Calories: 214.1
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 385.9mg
- Carbohydrates: 35.5g
- Fiber: 6.1g
- Sugar: 5.2g
- Protein: 10.8g
Notes:
- Feel free to customize the filling according to your preferences by adding your favorite vegetables or beans.
- These enchiladas can be made ahead of time and refrigerated. Simply reheat them in the oven before serving.
- Experiment with different levels of spiciness by adjusting the amount of chili powder and picante sauce to suit your taste.
- Serve leftovers for a quick and delicious lunch the next day!
