Category Archives: Mexican

Tofu Enchiladas Suizas

To make the enchilada sauce:

12 oz can Whole tomatoes
17 oz can Diced Green Chiles
1 Medium onion – chopped
4 Garlic cloves – chopped
1 cup vegan sour cream
Tamari soy sauce and pepper to taste

To assemble enchiladas:

12 Flour tortillas
2 lbs prepared extra firm tofu (Frozen, then thawed, then pressed in a strainer for an hour or so to remove the water)cut into thin strips, shredded basically.
4 cups vegan Jack cheese, grated
1 bunch Green onions, chopped
The sauce


Prepare the Enchilada Sauce by blending together tomatoes, green chiles, onion, garlic and veggie sour cream in a food processor or blender.

Season with tamari soy sauce and pepper to taste and pour into a large saucepan. Heat thoroughly. Heat tortillas in a microwave for 35 to 40 seconds. Using tongs, dip a tortilla into the enchilada sauce and lay it inside a 9X14 pan.

Stuff enchilada with tofu, veggie cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

Cook in preheated 375 degree oven for 15 to 20 minutes or until brown. Spoon a small amount of enchilada sauce on each enchilada and cover with shredded veggie jack cheese.

Cook until veggie cheese melts.

Notes: I often use mushrooms instead of the tofu if I am pressed for time, but that freezing trick with the tofu, really gives this dish the “chew” your omniverous family is used to.
Feel free to cut back on the veggie cheese as that ups the cost and fat of the dish quite a bit. I suggest serving with brown rice to up the ante on the fiber.

This enchilada recipe is a family-pleaser and is always a hit at company pot lucks.

Spinach and Mushroom Enchiladas

1/4 Cup Vegetable Broth
2 Cups Button Mushrooms – Quartered
1/2 lb Fresh Baby Leaf Spinach
1 Onion – Finely Chopped
1/2 Cup Nutritional Yeast Flakes
2 Tablespoons Tamari Soy Sauce (Or Bragg’s Liquid Aminos)
2 Cups Cooked Brown Rice
16 Corn Tortillas
Full Recipe Enchilada Sauce (See recipe under sauces)

“Steam Fry” the onion with vegetable broth until they start to soften and look translucent.
Add spinach. It looks like too much at first, but it will reduce quickly.

Toss until the spinach has wilted and add the mushrooms.
Resist the temptation to chop the mushrooms, as you really want them quartered to add a meaty zip to the recipe.

When the mushrooms start to soften, add rice, soy sauce and yeast flake to the mixture.

Pre-warm the corn tortillas in the oven or a microwave. In the microwave, I warm a stack of 8 at a time for 45 seconds.
If you don’t pre-warm them they will split as you try to roll the enchiladas. (They will still be delicious however)

Place a cup of sauce in the bottom of two casserole dishes.
Spoon your filling into a corn tortilla and roll, placing seam side down. Once you have made all of your enchiladas, use the remaining sauce to cover.
Bake at 350 degrees for 30 minutes.

The nutritional yeast flake and tamari, combine with the liquid of your vegetables to make a cheesy sauce. Combined with the chunks of mushrooms make this enchilada recipe a weekly family favorite at my house.

Baja Black Beans

4 Cups Prepared Black Beans – Drained and Cooled in the fridge (Crock pots are great for this)
1 Avacado – Diced
1 Green Pepper – Finely Chopped
1/2 Onion – Finely Chopped
1 Bunch Cilantro – Finely Chopped
1 Tablespoon Cumin
3 Cloves Garlic – Minced
2 Cups Salsa
3 Limes – Juiced (I juice by squeezing with my hand so you may get by with less)

Mix it together. Yum!

Even with the avocado, this is very low fat when you look at the entire recipe.
However if you want to reduce the fat to zero, peel and bake a sweet potato ahead of time, and cool in the fridge. Dice it and substitute it for the avocado while retaining an authentic flavor.

Serving Suggestions:
Great as a dip, lettuce wraps, cool burritos for a hot summer day, taco salad topper, well…you get the idea.

Enchilada Sauce

2 Cans Tomato Sauce

3 Cans Water

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Cumin

3 Cubes of vegan bullion (optional)

Tabasco Sauce to taste.

3 Tablespoons Corn Starch (and another 1/2 cup of water)

Whisk the corn starch and 1/2 cup of water and set to one side.

Combine the remaining ingredients in a pot, whisk and boil.

Whisk your corn starch mixture a second time, and slowly drizzle it into the sauce as you stir. You should see the sauce noticeably thicken.

This sauce is a great topper to my “refried” beans. Add some chopped onion, and you would think you just got back from Taco Bell. Substitute this fat-free, gluten-free, vegan substitute in any recipe requiring enchilada sauce.

Notes: I will sometimes use a vegan broth instead of water and bullion, or in a pinch, Liquid Bragg’s Aminos, or soy sauce fills in the flavor background nicely, without revealing their presence directly. Soy sauce (I suggest Tamari) has the added advantage of not increasing the fat content, but the downside is the high sodium content.

Quick Vegan Chili

4 Cups Prepared Pinto Beans

2 Cans Crushed Tomato

2 Cups Water

2 Cups Salsa

3 Tablespoons Chili Powder

1 Tablespoon Garlic Powder

3 Tablespoons Paprika

3 Tablespoons Textured Vegetable Protein (Optional)

1 Bay Leaf

If you use canned beans, I suggest rinsing them first, to remove the salt they were packed with, this recipe won’t need it. Combine the ingredients in a crock-pot in the morning before you head out, and a delicious vegan chili will greet you at the end of your day.