Skillet Enchiladas with Tofu & Sweet PotatoAmy Palanjian | Delicious Living
- Serves: 6 people
Although this may seem like a lot of spices, use them all. The butternut squash and tofu soak up a lot of great flavor from them. For additional color and nutrition, serve over wilted spinach or with corn chips for additional crunch.
- To drain tofu, remove it from packaging and place it on a folded kitchen towel or layers of paper towel. Top with a second towel (or paper towels) and a plate and let sit for about 15 minutes. Once drained, dice the tofu into about ¾-inch pieces.
- In a large skillet over medium heat, warm the oil. Add onion, garlic and sweet potato and stir to coat. Cook for 5 minutes, stirring frequently to prevent sticking.
- Stir in chili powder, cumin, oregano, garlic powder, black pepper, salt, tomatoes and ½ cup water. Bring to a simmer. Cover, reduce heat to medium-low and cook for 20–25 minutes or until sweet potatoes are soft.
- . Remove lid and stir in tofu, corn and tortilla strips. Top with cheese, cover and remove from heat. Let sit for 5 minutes; then remove lid and top with cilantro and additional toppings.
PER SERVING (1½ cups): 254 cal, 10g fat (2g mono, 1g poly, 7g sat), 11mg chol, 683mg sodium, 33g carb (7g fiber, 8g sugars), 12g protein