Powerhouse Enchiladas with Spicy Chile Sauce

February 13, 2011

Powerhouse Enchiladas

Catholic Cruel Girl, Rocky Mountain Rollergirls
Recipe from Vegetarian Planet by Didi Emmons
Featured in fiveonfive issue 1

You don’t have to be a vegetarian to appreciate the smoky flavor and subtle texture of this dish. Bonus – not only is it delicious, at 33 grams of protein per serving, it’ll give you the fuel you need – great for breakfast, lunch or dinner. This dish is deceivingly easy to make, especially if using canned beans, tomatoes and peppers.

Serves four



  • 1 tablespoon olive oil
  • 2 carrots, chopped fine
  • 1 1/2 cups minced onion
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh oregano or 1/3 teaspoon dried
  • 1 16 ounce package of firm tofu
  • 10 ounces fresh spinach
  • 1 1/2 cups (1 15 ounce can) drained black beans
  • 1 cup low-fat cottage cheese
  • 1/2 teaspoon salt
  • Fresh ground black pepper to taste


  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin seeds
  • 3 cups (about 8) finely chopped plum tomatoes
  • 1/4 cup sherry
  • 1 tablespoon red or white wine vinegar
  • 1 1/3 cups water
  • 1 pinch ground cloves
  • 1 chipotle pepper (I use 2 of the canned variety in adobo sauce)
  • 1/4 cup almonds, lightly toasted
  • 1/2 teaspoon salt
  • Fresh ground black pepper to taste

4 10 inch or 8 6-8 inch flour tortillas



In a large saucepan heat olive oil. Add carrots, onions, garlic and oregano. Sauté for about 8 minutes, stirring. Remove tofu from its water and put it in a bowl. Gently crumble it apart with your hands. Add spinach into saucepan and cook until it is wilted. Stir in black beans, then cottage cheese, tofu, salt and pepper. Remove from heat.


In a medium saucepan heat the olive oil over medium heat. Add garlic, chili powder, and cumin seeds. Stir for 30 seconds, making sure the garlic does not brown. Add tomatoes, then sherry, vinegar, and water. Simmer for 4 minutes. Add cloves and chipotle pepper. Simmer 6–8 minutes more. Stir and remove from heat.

(Side note: I use Muir Glen Whole Peeled Plum Tomatoes and add the liquid from the can to the sauce.)

Grind almonds fine in a food processor or blender. Add half of the sauce into the food processor or blender and puree the mixture, then transfer to a bowl. Repeat with remaining half or until all sauce has been pureed.


Preheat oven to 350 degrees. In a casserole dish, ladle just enough sauce to cover the bottom. Warm tortillas in a pan before filling in order to make them easier to work with. Spoon filling mixture onto tortilla and roll. Place in casserole dish snugly side by side as you go. Pour sauce over the enchiladas, cover with foil and bake for 20 minutes.

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