Potato Tofu Verde Enchiladas
These enchiladas completely fit the bill: they’ve got fall veggies like potatoes and peppers, spicy flavors to warm you from the inside out, and are cheesy and satisfying thanks to the two types of cheeses in this recipe.
Servings: 5 servings
Calories: 409kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 3 baby red potatoes diced
- 1 cup frozen whole kernel corn
- 16 oz salsa verde 1 jar
- 8 oz Nasoya Chipotle-Flavored Marinated Baked Tofu, cut into 1/4-inch cubes
- 3 red bell peppers diced
- 1 red onion diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/4 tsp salt
- 10 6-inch corn tortillas
- 1 cup shredded Mexican cheese blend
- 1/4 cup crumbled Cotija cheese
Instructions
- Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray.
- In 10-inch skillet, heat oil over medium heat. Add onions, peppers, and potatoes; cook 4 minutes. Stir in corn; cook until potatoes and corn are tender and light golden. Add all the spices, salt, and the tofu.
- Remove from heat; stir in 3/4 cup salsa verde.
- On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften.
- Place 1/3 cup potato mixture along center of each tortilla.
- Sprinkle with 1 tablespoon Mexican cheese blend.
- Roll up tightly, and place seam sides down in baking dish; spoon any remaining filling and remaining salsa over tortillas.
- Sprinkle remaining Mexican cheese on top of tortillas.
- Bake uncovered about 15 minutes or until sauce is bubbly around edges.
- Remove from oven, garnish with Cotija cheese.
Notes
Adapted from Nasoya
Nutrition
Serving: 2enchiladas | Calories: 409kcal | Carbohydrates: 61g | Protein: 20.8g | Fat: 11g | Saturated Fat: 5.3g | Sodium: 640mg | Fiber: 7.5g | Sugar: 2.5g