Tofu & Pepper Enchiladas
with Pico de Gallo & Lime Crema
- Milk
- Soy
- Wheat
Flour tortillas are filled with spiced tofu and sautéed bell pepper, then rolled up and baked under a Tex-Mex tomato sauce and melted Mexican cheese blend. Fresh pico de gallo and a tangy lime crema are spooned over top for a bright, cooling contrast to the warm, savory filling.
Ingredients
1 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
1 unit
Tofu
(Contains: Soy)
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
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
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. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into ½-inch pieces.
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 bell pepper and season with salt and pepper; cook, stirring occasionally, until just softened, 4-5 minutes.
Add another drizzle of oil to pan. Add tofu, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of each later), salt, and pepper. Cook, stirring occasionally, until tofu is lightly browned, 4-6 minutes. 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 baking dish for 4 servings) or an ovenproof pan.
In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining Southwest Spice Blend.
Pour sauce 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: Some found it tasty, while others felt it was bland; consider adjusting seasoning to your preference.
- Ease of prep: Instructions were time-consuming with many steps and multiple sauces to prepare.
- Suggestions: Try using corn tortillas for better texture. Adding a side of rice could complement the dish nicely.
- Sauce: Some preferred a sweeter enchilada sauce over the smoky, paprika-heavy flavor.
Reviews from our home cooks
Would be much better with corn tortillas. The flour tortillas has a weird chewy texture with this dish.
These were good. They would be better with a side of rice.
Prefer enchilada sauce that is sweeter vs. heavy paprika/smoked flavor
