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! What’s an enchurrito? It’s a savory burrito enveloped in chili pepper sauce. They’re easy to assemble with your protein and veggies all rolled up into one.
Tofu is made from soybeans and is 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 chili peppers in the world!
1. Cut 16 oz. firm tofu into small 1/2″ cubes. Allow liquid to drain.
2. Preheat oven to 350 degrees.
3. Set aside:
- 8 Food for Life® New Mexico style sprouted grain tortillas (Can be found in the refrigerated or freezer section of the grocery store; 6 per package. Found these at Sprouts Farmers Market.)
NOTE: If you can’t find the sprouted grain tortillas, the next best choice would be “Sonoma Multigrain Organic Wraps with Flax” by La Tortilla Factory, 6 per package. (Found these at Whole Foods.)
- Two 14-oz. can Organic Hatch® red enchilada sauce, medium heat
- 11 oz. organic finely shredded cheese (Mexican Blend or Cheddar cheese/Jack cheese combination).
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. (Add some of the second can of sauce to fully “wet down” your enchurritos. Save the extra sauce for warming up leftovers.)
13. Bake UNCOVERED in glass 9 x 13″ baking dish for 20-30 minutes or until it’s completely heated through (bubbling).
Makes 8 servings.