To honor Cinco de Mayo this week, I’m sharing my enchilada recipe. I served this with a small salad of power greens, lime juice, EVOO, chia seeds, toasted pumpkin seeds & fresh cracked black pepper. This recipe serves 2-3 people (my husband ate 3 of these, I had 1.5, then took the other 1.5 for lunch the next day). Of course you can add all sorts of variations to this: different veggies, no tofu, vegan cheese, regular cheese, etc… For a dreamy/indulgent vegetarian version, cover the top with cheese before putting in the oven. Lots of options, but let’s be honest: As long as there are avocados and margaritas, the rest are just minor details!
1/3 block extra firm tofu; drained & pressed
1/3 large zucchini
1/2 yellow squash
1/4 red pepper
1/4 green pepper
1/4 red onion
1 garlic clove
1/2 sweet potato
1 tsp and 1 TBS canola oil
MIM Ocho Spice Mix
1/2 can black beans
3/4 cups vegan cheddar cheese
6 tortillas of your choice
Hot sauce
4 TBS salsa
1/2 cup vegetable broth
Avocado Sauce:
1 avocado
1/2 cup water
1/2 lime; juiced
1 TBS chopped yellow onion
1 small garlic clove
salt, pepper, cumin
Heat oven to 375 degrees. Dice the sweet potato & drizzle with 1 tsp canola oil & sprinkle the MIM Ocho Spice Mix on. Cook for 20 minutes, checking often to avoid burning. When done, set aside & lower the oven to 350 degrees.
In a large saute pan, add the 1 TBS canola oil and all the remaining veggies & tofu. Add some MIM Ocho Spice Mix and cook for 10 minutes or so, adding the veg broth as needed if starting to dry or stick. Add in the beans & more Spice Mix. Cook another few minutes. Carefully mix in the sweet potatoes when they are done.
Now start assembling the enchiladas. Fill 6 tortillas with the mixture, top with some vegan (or regular) cheddar cheese & roll up, seam side down in a large baking dish. Drizzle the tops with hot sauce & salsa. Cover with foil and bake for 20 minutes.
For the avocado sauce, put all ingredients in a blender and blend on low then slowly move to medium/medium high. Taste & add more salt & pepper as needed.
When the enchiladas are ready, plate them and drizzle (or drown) with the avocado sauce. For me, more avocado sauce the better. Enjoy!
