Everything You Need En”cheesy”iladas

It has been a while since I last added anything and I have not added much this year. The truth is I have been so busy that I have gotten stuck in a rut. All we seem to eat is the same 'ole stuff that includes a lot of baked chicken, rice/couscous, and veggies. I am going to try and make more things to get out of this rut and this recipe that I got from Leigh Peele's blog was a great start. I love listening to her and reading her blog, so I hope to get more recipes from there to try. This dish was great and full of flavor! I was a bit leery about trying it due to the tofu and how much spinach is in it, but I love it and will definitely make it again. My husband and I loved it! The kids saw the spinach and said no way. Maybe next time...



Ingredients:

For Sauce:
1 cup tomato sauce
1/2 cup water
1/3 cup onion, chopped
2 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp oregano
1 tbsp cornstarch
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For Filling:
1/2 cup refried beans, vegan/ vegetarian
1 lb fresh spinach – no stems (I used frozen spinach that was thawed and well drained)
14 oz light extra firm tofu, drained and mashed
1/2 cup canned green chilies, chopped
1 8-oz can corn, drained (For this, I also used frozen corn that was thawed a bit, we never eat canned veggies)
1/2 tsp salt
1/2 tsp ground cumin
1 cup 2% cheddar cheese , shredded
6 8″ tortillas (45 g or 1 tortilla is 110-130 calories)

Directions:

1. Preheat oven to 375 F. Place all the sauce ingredients except for the cornstarch in a small covered pot and cook over low heat for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.

2. Begin heating refried beans in a pan. As beans get hot add 1/3 cup of sauce to the beans.

3. Steam the spinach until wilted. While steaming grab a medium bowl and mix tofu, corn, chilies and spices together. Once mixed add to the bean mixture.

4. When spinach is finished, divide into 6 servings and begin making the enchiladas. Spread around 75 g (3 tbsp) sauce on each flat tortilla and then layer around 135 g (about 4-1/2 tbsp) bean mix, spinach and 28 g (1/4 cup) of cheese in the center of the tortilla. Roll up and place in an 8X8 baking dish (9X12 would work too). Line up enchiladas in baking dish and cover with remaining sauce.

5. Bake covered with foil over top for 20 minutes at 375 F. Uncover and bake an additional 10 minutes. This only takes 2-3 minutes depending on the size.

Tip- To make vegan use a vegan “cheese.” Make sure to adjust the calories and macros (112 g low fat cheddar cheese is roughly 315 cal, 31 g pro, 19 g fat, 4 g carbs).

Tip- To add a little more protein top with Tofu Sour Cream (pg 30) recipe.

Yields 6 servings

Serving: Calories- 302.7, Protein- 19.25 g, Fat- 6.27 g, Carbs- 42.3 g, Fiber- 4.91 g, Sodium- 763.89 mg

http://www.leighpeele.com/everything-you-need-en%E2%80%9Dcheesy%E2%80%9Diladas-recipe