Linda McCartney’s Oh-bla-di Enchiladas

Jun 05, 2023June 5, 20230 2
Linda McCartney's Oh-bla-di Enchiladas: A Vegan Delight!
in Vegan

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 can tomato sauce
1 1/2 cups water
1 large onion , chopped
2 cloves garlic , minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch , dissolved in 1/4 cup water
1 lb firm tofu , drained and crumbled ( defrosted if frozen )
1 medium onion , diced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup picante sauce
2 cups steamed spinach , chopped
12 corn tortillas

Nutrision Information

Servings Per Recipe
6
Calories
190
Sugar
4g
Fat
4g
Linda McCartney's Oh-bla-di Enchiladas are a vegan take on a classic Mexican dish. Thanks to the use of tofu, these enchiladas are high in protein and low in fat compared to traditional meat-based versions. The tomato sauce and spinach filling provide essential nutrients such as antioxidants, vitamins, and minerals, making these enchiladas a healthy and delicious meal option. These enchiladas are great for those following a vegan or vegetarian lifestyle, but they're also a great choice for anyone looking to eat healthier without sacrificing flavor.

Instructions

1.Preheat oven to 350 degrees F.
2.In a medium saucepan, bring the tomato sauce, water, onion, garlic, chili powder, cumin and oregano to a boil.
3.Reduce heat and simmer for 10 minutes.
4.Stir in cornstarch mixture and simmer until mixture thickens.
5.In a large skillet, saute onion until translucent.
6.Add tofu and cook until lightly browned.
7.Stir in chili powder, cumin, garlic powder and black pepper and cook for 2 more minutes.
8.Add picante sauce and spinach and stir until combined.
9.Spoon a thin layer of sauce on the bottom of a 9x13 inch baking dish.
10.Fill each tortilla with a generous amount of filling, roll up and place seam side down in the baking dish.
11.Cover with remaining sauce.
12.Bake for 25-30 minutes or until bubbly.

PROS

These enchiladas are a delicious vegan alternative to traditional meat-based enchiladas.

With a flavorful tomato sauce and a tofu and spinach filling, they’re a healthy and satisfying meal option.

Plus, they’re packed with protein, fiber, and other essential nutrients found in vegetables and tofu.

CONS

Some may find the tofu filling to be too bland or have a texture that they’re not used to.

Also, the recipe requires a bit of prep time and several steps, which may be daunting for novice cooks.

HEALTH & BENEFITS

Tofu is a great source of plant-based protein, which is important in maintaining a healthy diet.
It’s also packed with antioxidants and other nutrients that can help reduce the risk of chronic diseases.
The spinach in this recipe provides essential vitamins and minerals such as iron, potassium, and vitamin C.

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