Spinach, Tofu and Bean Enchiladas

I find it a little difficult to figure out what to make for dinner when my parents are coming over. Knowing they are old and stuck in their ways makes cooking a challenge for me. I want things that are healthy enough for Dan and me yet something that my parents will enjoy. Tonight’s dinner was a big hit, which surprised me a little. Everyone, vegans and omnis enjoyed this dish. Here is what I made

Spinach Tofu and Bean Enchiladas

Serves 4 very generously

Ingredients:

1 yellow onion, peeled and thinly sliced
¼ cup water
10 ounces frozen spinach
14 ounces of firm tofu
4 cloves garlic, peeled
¼ cup nutritional yeast
1 tablespoon oregano, dried
1 tablespoon chili powder
1 tablespoon cumin seeds
4 tablespoons whole wheat flour
Salt and pepper to taste
1 cup pinto beans
4 whole wheat tortillas
14 ounces tomato sauce, no salt added
Salsa for topping (numbers assume 1 cup)
1 green onion, thinly sliced
¼ cup cilantro, minced

Directions:

Preheat the oven to 350 degrees using the convection setting.
Water sauté the onion until tender. Microwave the spinach and squeeze it until dry.

Combine the tofu, garlic, nutritional yeast, oregano, chili powder, cumin, and flour in your food processor. Taste for seasoning and add salt and pepper as necessary.

Remove the tofu mixture to a mixing bowl. Add the spinach, onions and pinto beans to the tofu and stir to combine. Place ¼ of the tofu mixture in each tortilla and roll up. Place all the filled tortillas in a baking dish seam side down. Top the filled tortillas with tomato sauce. Cover the dish with aluminum foil and bake in a preheated oven until they are heated through (at least 40 minutes).

To serve top with sliced green onions, minced cilantro and salsa.

Nutritional Information:

Amount Per Serving
Calories- 577.89
Calories From Fat (20%) - 113.27

Total Fat - 13.1g
Saturated Fat - 1.74g
Cholesterol - 0mg
Sodium - 1365.48mg
Potassium - 5033.88mg
Total Carbohydrates - 80.77g
Fiber - 32.35g
Sugar - 12.47g
Protein - 48.56g

Comments:

The interior was creamy, yet firm. Adding the flour to the tofu helps it form a cheese like consistency. Spinach, onions and beans add nice textural variation to the filling. If you like spicy food please feel free to spice this dish up. One of my parents doesn’t like heat so my weekend meals tend to be blander than my weekday cooking. This is a good dish to feed to children (due to the mild heat level), or omnis since the tofu tastes more like cheese. You can give the dish more heat by adding spicy salsa on top for those that want the heat.

Unrelated Notes:

The weather here is starting to warm a little we reached the upper 30’s today. Except for the large piles of snow most of the blizzard has now melted. It is so nice to see the dirt again. I am now anxious to get into my garden. Do any of you garden? If so do you have anything fun planned this year for your garden? I have decided to try my hand at greens and chioggia beets this year in addition to my usual plantings. We will see how it goes; I am not the best gardener.

My plans this week include more spring cleaning (aka major cat hair removal), working on a new exercise routine and trying to plan a weekly menu. The weekly menu will probably give me the most trouble as I am not one who likes to plan my meals far ahead. If I succeed in planning a weekly menu I will post it to see if that helps me stick to it.  I have my doubts but we will see.

For now I am off to clean up the kitchen from dinner and enjoy the few hours that remain of the weekend.