- **Anaheim Chili Peppers**: For that mild heat and smoky flavor typical of Anasazi tofu enchiladas.
- **Anasazi Tofu**: A key ingredient providing protein and a slightly nutty flavor.
- **Refried Beans**: Creamy and smooth, adding richness to the dish. Use low-sodium options for healthier eating.
- **Corn Tortillas**: Traditional corn tortillas are preferred but whole wheat or gluten-free alternatives can be used based on dietary needs.
- **Shredded Chicken (Optional)**: Adds texture and additional protein; use a rotisserie chicken for convenience.
- **Grated Cheese**: A blend of cheddar, Monterey Jack, and mild pepper jack works well to add flavor and a gooey finish.
- **Cotija Cheese**: Crumbly Mexican cheese that adds a salty, slightly tangy flavor when sprinkled on top or shredded into the filling.
- **Enchilada Sauce (Roja or Verde)**: Traditional red or green enchilada sauce provides that classic spicy kick. Look for organic options if available.
- **Fresh Cilantro**: For a burst of fresh flavor and a hint of anise.
- **Lime Juice**: Adds freshness and brightness to the dish, enhancing other flavors.
- **Sour Cream (Optional)**: A dollop of sour cream on top can add richness without overpowering the flavors.
- **Canned Black Beans**: Another grain component that adds both texture and protein. Rinse them before using for a cleaner taste.
- **Brown Rice or Quinoa**: Cooked brown rice or quinoa is a healthy addition, providing more fiber and nutrients to your meal.
### Anasazi Tofu Enchiladas Beans and Grains Recipe
#### Ingredients:
- 1 block of anasazi tofu (or any firm tofu)
- 2 cups cooked anasazi beans or black beans
- 1 cup cooked quinoa
- 8-10 corn tortillas
- 1 bell pepper, finely chopped
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Shredded cheddar cheese or vegan alternative
- Fresh cilantro for garnish
#### Instructions:
1. **Prepare the Tofu:**
- Drain and press the anasazi tofu to remove excess water.
- Cut the tofu into thin slices, about 1/2 inch thick.
2. **Cook the Vegetables:**
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
3. **Make the Topping Sauce:**
- Add diced tomatoes with their juice to the skillet along with cumin, salt, and pepper.
- Bring to a simmer and let it cook for 10-15 minutes or until slightly reduced.
4. **Prepare the Bean and Quinoa Mixture:**
- In another pan, combine cooked anasazi beans and quinoa.
- Mix well, ensuring they are evenly distributed.
5. **Assemble the Enchiladas:**
- Warm tortillas in a dry skillet or microwave.
- Place a slice of tofu onto each tortilla.
- Spoon about 1/3 cup of the bean and quinoa mixture on top of the tofu.
- Roll up tightly, seam side down.
6. **Bake the Enchiladas:**
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer half of the enchiladas.
- Pour half of the sauce over them.
- Sprinkle with shredded cheese or vegan alternative.
- Repeat with remaining enchiladas and sauce.
7. **Final Bake:**
- Cover the dish loosely with foil and bake for 20-30 minutes until heated through and cheese is melted.
- Uncover, sprinkle with fresh cilantro, and return to oven for an additional 5 minutes if desired.
8. **Serve Hot:**
- Let it sit for a few minutes before serving.
- Enjoy your delicious Anasazi Tofu Enchiladas Beans and Grains!
#### Tips:
- For extra flavor, marinate the tofu in a mixture of lime juice, garlic, salt, and chili powder for 30 minutes before cooking.
- To make it vegan, use plant-based milk, cheese alternatives, and replace any chicken or beef with vegetable broth.
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This recipe combines the rich flavor of anasazi tofu, beans, and quinoa in a hearty enchilada dish that is both nutritious and delicious. Perfect for a satisfying meal or a festive dinner party!