Description
Delicious Vegetarian Hatch Chile Enchiladas featuring a homemade Hatch chile enchilada sauce with toasted pumpkin seeds, sautéed vegetables, and crumbled tofu wrapped in tortillas and baked to perfection. This recipe offers a flavorful, hearty meatless meal that’s perfect for a comforting dinner.
Ingredients
Scale
Sauce Ingredients
- 1/4 cup toasted pumpkin seeds (or sliced almonds)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 teaspoon chipotle chili powder (regular chili powder is OK)
- 1 teaspoon cumin seeds
- 1 (14 1/2 oz) can diced tomatoes
- Heaping cup of roasted Hatch Chiles
- 1/4 cup dry red wine
- 1 tsp vinegar
- 1 cup water
- 1 pinch cinnamon
- 1/4 teaspoon salt
Filling Ingredients
- 1 onion, chopped
- 1 cubanelle pepper or similar (optional)
- 1 1/2 cups thinly chopped cabbage
- 2 1/2 cups shredded zucchini (1 large) or other squash
- 1/2 cup shredded Mexican cheese blend
- 14 ounce package of firm tofu
- 5 large tortillas
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas later.
- Make the Sauce: In a medium saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic, chipotle chili powder, and cumin seeds. Stir frequently for about 1 minute until the cumin seeds begin to pop. Then add the diced tomatoes and stir in the roasted Hatch chiles. Pour in the dry red wine, vinegar, cinnamon, water, and salt. Let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool.
- Finish the Sauce: Place the toasted pumpkin seeds into a food processor and pulse to chop them. Add half of the sauce from the pan to the pumpkin seeds and puree together. Pour this mixture into a large bowl. Next, puree the remaining sauce on its own and add it to the same bowl. The sauce is now ready for assembling the enchiladas.
- Prepare the Filling: Heat one tablespoon of olive oil in a large cast iron skillet or frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. If using, add the cubanelle pepper and cook for a few more minutes until soft.
- Add Vegetables: Stir in the chopped cabbage and cook for a few minutes until it begins to soften. Add the shredded zucchini or squash and cook for an additional 2 minutes until vegetables are tender but still retain some bite.
- Prepare Tofu: Drain the tofu, pat it dry with paper towels, and place it in a large bowl. Using your hands, squeeze the tofu to remove any excess moisture and break it into small crumble-sized pieces. Add the tofu to the skillet with the cooked vegetables and stir well to combine. Remove from heat and let the filling cool slightly.
- Assemble Enchiladas: Lay a tortilla flat on your work surface. Scoop about 3/4 cup of the vegetable and tofu filling into the center, spreading it into a rectangular shape, leaving space around the edges. Fold the top edge down, then the bottom edge up. Fold the tortilla lengthwise by bringing the left edge and then the right edge over to enclose the filling. Place the folded enchilada seam side down in a large baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour enough sauce over the assembled enchiladas to fully cover them and allow the sauce to reach about halfway up the sides of the enchiladas in the dish. You may have some sauce leftover. Sprinkle the shredded Mexican cheese blend evenly over the top of the sauced enchiladas.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Once baked, remove from oven, uncover, and serve hot. Enjoy your flavorful vegetarian Hatch chile enchiladas!
Notes
- This recipe features a rich and hearty vegetarian sauce made from roasted Hatch chiles and toasted pumpkin seeds for depth of flavor.
- The filling combines sautéed fresh vegetables and crumbled tofu for protein and texture without meat.
- You can substitute sliced almonds for pumpkin seeds if preferred.
- The optional cubanelle pepper adds mild heat and extra flavor but can be omitted.
- Use firm tofu to ensure the filling holds together well.
- Leftover sauce can be refrigerated and used as a flavorful topping for other Mexican dishes.
Nutrition
- Serving Size: 1 enchilada
- Calories: 251
- Sugar: 5.5 g
- Sodium: 247.1 mg
- Fat: 12.3 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 23.3 g
- Fiber: 6.1 g
- Protein: 14.4 g
- Cholesterol: 3.5 mg
