Tofu chilli enchiladas

Recipes / Vegetarian

This spicy vegetarian dinner packs a punch of Mexican flavour.

Recipe «Tofu chilli enchiladas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.