When 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!
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.