Nutty Enchiladas with Spicy Chile Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Filling:1 tbl olive oil2 carrots, chopped fine1 garlic clove, minded1 tsp chopped fresh oregano (1/2 tsp dried)1 16 ounce package of firm tofu10 ounces fresh spinach (optional-I recommend!)1 1/2 cups cooked, rinsed drained black beans ( I used pinto beans cause I didn't have black beans)1 cup low fat cottage cheeseSauce:1 tbl olive oil1 large garlic clove, minced2 tsp chili powder1 tsp cumin seeds3 cups chopped plum tomatoes1/4 cup sherry ( I used vermouth)1 tbl red/white wine vinegar1 1/3 cup waterpinch of ground cloves1 Chipotle pepper( dired and soaked in hot water for 20 minutes or canned in adobo sauce-I used the latter) or 1/4 tsp liquid smoke1/4 chopped almonds, lightly toasted ( I didn't have time to toast sadly :()
Make Filling: In a large skillet (non stick) heat olive oil. Add carrots, onions, garlic, and oregano. Saute for a few minutes Meanwhile take tofu out of water and put in large bowl and squeeze through fingers to break up. Stir in spinach and cook until they wilt, then add black beans, cottage cheese, tofu, salt and pepper to taste, simmer down and take off heat (Mine was very watery so I simmered for a while but it was still watery so no worries if it is.)
Make Sauce: IN a medium sauce pan , heat olive oil, then add the garlic, chili powder, and cumin seeds. Stir constantly for 30 seconds not letting the garlic brown then add the tomatoes, then the sherry, vinegar, and water. Let simmer for 10 minutes then add the cloves and Chipotle pepper, and simmer for another 10- 15 minutes.
Grind the almonds in a food processor. If you used a dry pepper take it out of the sauce. Add half the sauce to the almonds in the food processor and blend until pureed. Put in a bowl. Then add the other half of the sauce to the food processor and puree. Then add it to the bowl with the rest of the sauce. ( The only reason I can think the recipe does this is to keep the almonds separate and not loose all their potency). If you used a dry chipolte and removed it earlier chop it fine and stir into the sauce.
Assemble the dish:Preheat over to 350, lay out either 4 10 inch tortillas or 8 6-8 inch tortillas. Put a few spoonfulls of the filling, roll and place in a large casserole dish. Do all the torillas like this then add the sauce on top. Cover with foil and bake for 20 minutes.
I added cheese on top. Serve as soon as you can, best hot! Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user DMEDICI5.
Make Sauce: IN a medium sauce pan , heat olive oil, then add the garlic, chili powder, and cumin seeds. Stir constantly for 30 seconds not letting the garlic brown then add the tomatoes, then the sherry, vinegar, and water. Let simmer for 10 minutes then add the cloves and Chipotle pepper, and simmer for another 10- 15 minutes.
Grind the almonds in a food processor. If you used a dry pepper take it out of the sauce. Add half the sauce to the almonds in the food processor and blend until pureed. Put in a bowl. Then add the other half of the sauce to the food processor and puree. Then add it to the bowl with the rest of the sauce. ( The only reason I can think the recipe does this is to keep the almonds separate and not loose all their potency). If you used a dry chipolte and removed it earlier chop it fine and stir into the sauce.
Assemble the dish:Preheat over to 350, lay out either 4 10 inch tortillas or 8 6-8 inch tortillas. Put a few spoonfulls of the filling, roll and place in a large casserole dish. Do all the torillas like this then add the sauce on top. Cover with foil and bake for 20 minutes.
I added cheese on top. Serve as soon as you can, best hot! Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user DMEDICI5.
Nutritional Info Amount Per Serving
- Calories: 195.7
- Total Fat: 8.0 g
- Cholesterol: 1.1 mg
- Sodium: 171.0 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 6.0 g
- Protein: 12.8 g
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