Chorizo Tofu Enchiladas
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving Size: 11.2 ounces
Ingredients
1/4 cup soy sauce
1/4 cup canola oil
2 tablespoons apple cider vinegar
5 tablespoons taco seasoning
5 cups extra firm tofu
1 1/4 cups white onions, small diced
1 1/4 cups green bell pepper, small diced
2 cups black beans, canned, drained, rinsed
24 flour tortillas. 6″
1 1/4 cups enchilada sauce
3 cups enchilada sauce
For service
1 1/2 cups Romaine lettuce, shredded
1 1/2 cups Pico de Gallo, premade
Preparation
- For the chorizo tofu – IN a bowl, mix together soy sauce, oil, vinegar and spices. Crumble tofu and toss in sauce until coated.
- Preheat oven to 350°F. Add onions and peppers to the chorizo and stir to combine. Then spread chorizo mixture evenly on a parchment lined sheet tray. Bake for 45 minutes until crispy and golden, mixing halfway with a spatula. Chorizo can be stored in a hotel pan in hot box until ready for use.
- In a bowl, combine chorizo mixture and beans. In the center of each tortilla place 2 ounces of filling and roll tight by folding in the sides and then rolling (similar to a burrito).
- Preheat oven to 400°F. Spread enchilada sauce evenly in a hotel pan. Place rolled tortillas in a line, side by side, in the hotel pan. Top with remaining enchilada sauce and cover with tin foil. Bake enchiladas in oven for 20 minutes, until internal temperature of 165°F. Cooked enchiladas can be stored in hotel pan in a hot box or hot well until ready for service.
- For service – Top two enchiladas with 2 tablespoons lettuce and 2 tablespoons Pico de Gallo.
Nutrition information
Calories: 521 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Carbohydrate: 80g Fiber: 13g Total Sugars: 5g Protein: 23g Sodium: 3,057mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.