Vegetarian Enchiladas

Vegetarian enchiladas with spicy fillings of chilli, garlic, tomatoes and tofu - a great alternative to minced beef. Tofu is made from soybeans and has a high fibre and protein content.
https://www.arlafoods.co.uk/recipes/vegetarian-enchiladas/

Instructions

Step 1
  • Mix stock and tofu. Let it soak for approximately 5 minutes.
Step 2
  • Heat the oil in a pan on a high heat, and add onion, garlic and chilli - cook for approximately 2 minutes.
Step 3
  • Add tofu, tomatoes, chillipowder, cumin and salt. Let it boil on a low heat for approximately 10 minutes - stirring occasionally.
Step 4
  • Sieve the beans, rinse them and mix them with the rest of the filling. Let them boil for approximately 2 minutes. Taste.
Step 5
  • Spread the filling on the 8 tortillas and sprinkle with half of the cheese.
Step 6
  • Roll the tortillas and place them in an ovenproof dish (about 20 x 30 cm). Sprinkle the rest of the cheese over and grill in the middle of the oven for 10 minutes at 200 ° (fan mode).
Step 7
  • Mix tomato, cucumber and the other ingredients together in a bowl and taste. Serve the hot enchiladas with tomato salsa and yogurt.
Enjoy!

Ingredients

Fill
Boiling vegetables Broth
200 ml
Tofu
75 g
Olive oil
1 tsp
Finely Chopped white onion (Approximately 75g)
1
Chopped garlic cloves
3
Finely Chopped Red chilli pepper
1
Can Of chopped tomato (About 400g)
1
Mild chilli powder
1½ tbsp
Ground cumin
tsp
Coarse salt
1½ tsp
Can Of Red kidney bean (About 420g)
1
Tortillas (Approximately 20cm in Diameter)
8
Mexican cheese
175 g
Tomato Salsa
Cherry tomatoes
250 g
Cucumber In Cubes (About 250g)
1
Red onions In Thin Rings (Approximately 25g)
Large Finely Chopped Green chilli pepper
1
Finely Chopped Small garlic clove
1
Chopped Fresh ground coriander Leaves
1 tbsp
Coarse salt
tsp
Freshly pepper
Additions
Natural yoghurt
250 ml
Garnish
Chopped Fresh ground coriander Leaves