Tex-Mex Tofu & Pepper Enchiladas
with Pico de Gallo & Lime Crema
- Milk
- Soy
- Wheat
When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero. Technically easier-to-assemble burritos smothered in a delicious sauce, these weeknight wonders offer so much more than “food on the table.” This Tex-Mex version is filled with a combo of spiced beef and green pepper, topped with a bold red sauce and Mexican cheese, then baked until bubbly and melty. With a finishing touch of fresh pico and lime crema, that’s a whole ’lada deliciousness.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
1 unit
Tofu
(Contains: Soy)
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
Dice tomato. Core, deseed, and dice green pepper. Trim and thinly slice scallions. Quarter lime.
In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper.
In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper; cook until just softened, 3-4 minutes. Transfer to a plate.
Add another drizzle of oil to same pan. Add beef*, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of the Southwest Spice Blend later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Return green pepper to pan; stir to combine. Turn off heat.
Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or an ovenproof pan.
In a medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend, and ½ cup water (¾ cup for 4 servings).
Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend.
Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the delicious flavors, especially for a vegetarian option. Some found the tofu bland and suggested marinating it first.
- Ease of prep: Assembly was challenging for some due to dry tofu. Consider using beans for easier rolling and better texture.
- Suggestions: Try using corn tortillas instead of flour for a more authentic enchilada texture. Adding black beans could boost flavor and consistency.
Reviews from our home cooks
I do appreciate the added options to gain protein with tofu for vegetarian options and the flavors were still great. I think I just personally prefer the texture of beans in enchiladas both to eat and to assemble when cooking. The tofu being a little dry hindered assembly for me.
Absolutely delicious. First time I made a meal using tofu and it was outstanding.
Pretty good. We ended up making this with beyond beef because the instructions didn't really say how to cook it with tofu. I wish there was a better way to get instructions that include customizations.
I enjoyed this meal. Really love all the vegetarian options that hello fresh has to offer.
