Tofu Enchurritos

Hatch enchilada sauce medium-red-NEWWhen you crave Mexican food, but want to scale down the saturated fat and bump up the veggies for the day, try a Tofu Enchurrito!  It’s easy to assemble with your protein and veggies all rolled up into one.

Tofu is made from soybeans and rich in protein.  Studies have shown soy-based foods boost the production of the antioxidant enzyme catalase.  (See post on How to Prevent Gray Hair.)

Try some Hatch enchilada sauce made by third-generation chile farmers and now available at Whole Foods Market.   It boasts real authentic flavor and contains less salt than other brands.  FYI:  The city of Hatch in New Mexico has a reputation for growing the best chile peppers in the world!  

Directions:
1.  Cut 16 oz. firm tofu into small 1/2″ cubes.  Allow liquid to drain.  (You can substitute grilled chicken breast for the tofu.)

2. Preheat oven to 350 degrees.

3.  Set aside:

  • 8 wraps – “Sonoma Multigrain Organic Wraps” by La Tortilla Factory, 6 per package*
  • 1 can Organic Hatch® red enchilada sauce, medium heat, 14 oz.
  • 11 oz. organic finely shredded cheese (Mexican Blend or Cheddar cheese/Jack cheese combination)

*Found these wraps at Whole Foods.

4.  Heat 1-2 Tbsp. extra virgin olive oil in a large pot or wok over medium heat.

5.  Chop, add to the pot, and sauté until onions are transparent.

  • 1 yellow onion
  • 3 garlic cloves

6.  Slice, add to the pot and sauté for a few minutes:

  • 10 oz. button mushrooms, sliced about 1/4″ thick 

7.  Add to the pot and sauté until spinach is wilted:

  • 12 oz. of fresh bagged spinach
  • 1/2 tsp. freshly ground pepper (to taste)
  • 1/2 tsp. garlic powder
  • Sprinkle of cumin
  • Dash of paprika

8. Add to spinach mixture when spinach is starting to soften combining all ingredients:

  • Tofu cubes 

9. When spinach is fully wilted and ingredients are mixed together, drain liquid in a colander (so you don’t end up with watery enchurritos).

10.  Spread each tortilla with 1 1/2 Tbsp. enchilada sauce.

11.  Fill and roll each tortilla with:

  • 1/3 cup cheese (add cheese first)
  • 3/4 cup filling

12. Pour remaining enchilada sauce over the entire top of the enchurritos. Then top with remaining cheese.

13.  Bake uncovered in glass 9 x 13″ baking dish for 20-30 minutes or until it’s completely heated through (bubbling).

Makes 6-7 servings.

¡Buen apetito!

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