Chorizo tofu enchiladas
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians. Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 11.13oz
Ingredients
Chorizo tofu
- 3 cups Tofu, Extra Firm
- 1 1/4 cups Onions, White, small diced
- 1/4 cup Soy Sauce, regular
- 1/4 cup Oil, Canola
- 5 tablespoons Seasoning, Taco
- 2 tablespoons Vinegar, Apple Cider
- 2 cups Beans, Black, canned, drained, rinsed
Enchiladas
- 24 each Tortilla, Flour, 6"
- 4 1/2 cups Sauce, Enchilada
For service
- 1 1/2 cups Lettuce, Romaine, shredded
- 1 1/2 cups Pico de Gallo, premade
Instructions
For chorizo tofu filling
- In a bowl, mix tofu, onions, bell peppers, soy sauce, oil, seasoning and vinegar. To a large skillet on medium-high heat add tofu mixture and sauté for 5-7 minutes or until tofu is golden and crispy and onions are slightly caramelized. Turn off heat and fold beans into mixture.
For enchiladas
- In the center of each tortilla place 2 ounces of filling and roll tight by folding in sides and rolling (similar to a burrito).
- Preheat oven to 400°F. Spread half of enchilada sauce evenly in a hotel pan. Place rolled tortillas in a line, side by side in pan. Top with remaining enchilada sauce and cover with tin foil. Bake enchiladas in oven for 20-25 minutes or 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.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 11.13oz | Calories: 420kcal | Carbohydrates: 61g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Sodium: 3108mg | Fiber: 10g | Sugar: 4g