Nutty Enchiladas with Spicy Chile Sauce

Nutty Enchiladas with Spicy Chile Sauce

3 reviews, 4.3 star(s). 50% would make again

Ready in 1 hour 10 minutes

Healthy, tasty enchiladas!


1 tablespoon olive oil
2 Carrots; chopped fine
1 1/2 cups Onion; minced
1 clove Garlic; minced
1/2 teaspoon Dried oregano; or 1 teaspoon chopped fresh oregano
16 ounces Firm tofu
10 ounces Fresh Spinach; large stems removed
1 1/2 cups Black beans; (1 15-oz can) cooked, rinsed, and drained
1 cup Cottage cheese; low-fat or non-fat
1/2 teaspoon Salt
Fresh ground black pepper; to taste
-- SAUCE --
1 tablespoon olive oil
2 cloves Garlic; minced
2 teaspoons Chili powder
1 teaspoon Cumin
3 cups Plum tomatoes; (about 8), finely chopped
1/4 cup Sherry
1 tablespoon Red or White Wine Vinegar
1 1/3 cups Water
1 pinch Ground cloves
1 Chipotle chile in adobo sauce; or use dried and soak in hot water for 30 minutes, or substitute
1/4 cup Almonds; chopped
1/2 teaspoon Salt
Fresh ground black pepper; to taste
4 10-inch Flour tortillas; (or 8 6-inch tortillas) (can substitute corn tortillas - see note)

Original recipe makes 4



1. Make the filling: In a large skillet, preferably nonstick, heat the olive oil over medium heat. Add the carrots, onions, garlic, and oregano. Saute for about 8 minutes, stirring frequently. Meanwhile, take the tofu out of its water, and put it inot a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir the spinach into the onions and carrots, and cook until the spinach wilts. Stir in the black beans, and then the cottage cheese, tofu, salt, and pepper. Take the pan off the heat.

2. Make the sauce: In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic, chili powder, and cumin. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes, then the sherry, vinegar, and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper, and simmer 6 to 8 minutes more, stirring once or twice. Remove the pan from the heat.

3. Grind the almonds fine in a food processor or blender. If you used a dried chipotle, remove it from the sauce. Add half of the sauce to the blender or food processor, puree the mixture, and transfer it to a bowl. Puree the second half of the sauce, and add to the first half. Season the sauce with salt and pepper. If you used a dried chipotle and you'd like a hotter sauce, chop the chipotle fine, and stir it in.

4. Assemble the dish: Preheat the oven to 350 degrees F. On your work surface, lay out 1 large tortilla or 2 small ones. Fill the tortilla(s) with one-quarter of the filling. Roll the tortilla(s) tight, folding in the sides as you roll. Fill the remaining tortillas the same way. Place the filled tortillas in a casserole dish large enough to hold them snugly. Pour the sauce over the enchiladas, then cover the dish with foil. Bake the enchiladas for 20 minutes. Serve the enchiladas hot.

If using corn tortillas, cook them 30 seconds each side in hot oil to keep them from falling apart when you fill them.

From Vegetarian Planet, by Didi Emmons


Delicious, and high in protein and iron too!

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Calories Per Serving: 585 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This was just ok, not really a big deal. I thought there were too many ingredients and the flavor was complicated.
mrsdazy 7y ago

[I made edits to this recipe.]
lizmari 8y ago

Delicious, low-fat, and high in protein and iron too! [I posted this recipe.]
lizmari 8y ago

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