Tofu chilli enchiladas

Cooking Vegetarian Tofu chilli enchiladas

This spicy vegetarian dinner packs a punch of Mexican flavour.

Lables: High fibre Low carb Vegetarian Egg free Fish free Sesame free Shellfish free
  1. Preheat oven to 200C/180C fan forced. Lightly grease a 20 x 29cm ovenproof dish. Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until soft. Add coriander, cumin, chilli and garlic. Cook, stirring, for 2 minutes or until aromatic. Stir in 1 can tomato and the water. Simmer for 2 minutes. Add corn, beans, tofu and vinegar. Simmer, stirring, for 6 minutes or until warmed through. Season.
  2. Spread a third of remaining tomato over base of dish. Top 1 tortilla with one-eighth of the tofu mixture. Roll to enclose. Place seam side down in dish. Repeat with remaining tortillas and tofu mixture. Top with remaining tomato. Sprinkle with cheese.
  3. Bake for 20 minutes or until cheese melts. Combine grape tomato, shallot and coriander in a bowl. Top enchiladas with tomato salsa and serve with sour cream if desired.

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1 1/2 tbsp extra virgin olive oil
1 red onion, finely chopped
1 small red capsicum, finely chopped
1 tbsp finely chopped coriander, root and stem
1 tbsp ground cumin
2 tsp medium Mexican chilli powder
3 garlic cloves, crushed
2 x 410g can Ardmona Rich & Thick Tomatoes & Paste
2 tbsp water
420g can corn kernels, drained
400g can kidney beans, drained
300g regular firm tofu, cut into 1cm pieces
1 tsp balsamic vinegar
8 multigrain tortillas, warmed
65g reduced-fat grated cheddar cheese
200g grape tomatoes, halved
3 green shallots, finely sliced
2 tbsp chopped fresh coriander
Extra-light sour cream, optional, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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