Tofu chilli enchiladas:
Last night Mother’s day dinner .This meat free spicy vegetarian dinner is so delicious.
#dinner
#lunch
#vegan
#vegetarian
#meal
#meat_free_meal
#Kitchenbingo
Tofu chilli enchiladas:
Last night Mother’s day dinner .This meat free spicy vegetarian dinner is so delicious.
#dinner
#lunch
#vegan
#vegetarian
#meal
#meat_free_meal
#Kitchenbingo
Cooking Instructions
- 1
Preheat oven to 180°C.
Lightly grease a 20 x 29cm ovenproof dish. Heat oil in a non-stick frying pan over medium heat. Add crushed garlic sauté for few second then add onion and capsicum.
Cook, stirring, for 5 minutes or until soft. Add coriander, cumin, chilli and salt. Cook, stirring, for 2 minutes or until aromatic. Stir in tomato and Simmer for 2 minutes. Add beans, tofu and vinegar. Simmer, stirring, for 6 minutes or until warmed through. Season.
- 2
- 3
Spread a third of remaining tomato over base of dish. Top 1 tortilla with one-eighth of the tofu mixture. Roll to enclose. Place seam side down in dish. Repeat with remaining tortillas and tofu mixture. Top with remaining tomato. Sprinkle with cheese.
- 4
Bake for 20 minutes or until cheese melts. Combine grape tomato, shallot and coriander in a bowl. Top enchiladas with tomato salsa and serve with sour cream if desired.
- 5
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