• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Linda McCartney's Oh-bla-di Enchiladas

  • 60minutes
  • 214calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsFluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) can tomato sauce

  2. 1 1/2 cups water

  3. 1 large onion , chopped

  4. 2 cloves garlic , minced

  5. 1 tablespoon chili powder

  6. 1/2 teaspoon ground cumin

  7. 1/2 teaspoon oregano

  8. 2 tablespoons cornstarch , dissolved in

  9. 1/4 cup water

  10. 1 lb firm tofu , drained and crumbled (defrosted if frozen)

  11. 1 medium onion , diced

  12. 1/2 teaspoon chili powder

  13. 1/4 teaspoon cumin

  14. 1/4 teaspoon garlic powder

  15. 1/4 teaspoon black pepper

  16. 1/2 cup picante sauce

  17. 2 cups steamed spinach , chopped

  18. 12 corn tortillas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.

  3. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

  4. Add the cornstarch mixture.

  5. Cook, stirring, until thickened.

  6. While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.

  7. Put a small layer of spinach down the center of each tortilla.

  8. Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.

  9. Line 13" x 9" baking dish with filled, rolled tortillas.

  10. Top with sauce and bake for 20-25 minutes or until bubbling.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback