Original Red Chard Enchiladas Post

I revamped my Red Chard Enchiladas by using pulled tofu, quinoa, and avocados rolled in organic rainbow chard.  You may either bake the stuffed leaves or eat them raw; either way this is a simple, delicious, and nutritious meal that whips up in 30 minutes.

Enchilada sauce

Ingredients:

• 2 cloves organic garlic, minced
• 2 tablespoons diced organic onion
• 2 tablespoons flour (your favorite gluten-free flour mixture, or wheat flour)
• 2 tablespoons chili powder
• 2 tablespoons organic olive oil
• 8-oz strained tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• cayenne pepper to taste (if you’d like a little kick to the sauce)

Directions:

1. In a medium sauce-pan, heat 2 tablespoons olive oil on medium.  Add the garlic & onions, saute until the onions are translucent.
2. Add the flour, chili powder, and chilli (if you like heat), stirring constantly so the spices don’t burn! Cook for a few minutes to meld the flavors.
3. Toss in your tomatoes, salt, and cumin.  If your sauce is too thick, you can stir in tablespoons of water at a time until the desired consistency is reached.
4. Simmer on low for at least 10 minutes & add salt if desired.

Enchilada Ingredients

• 1 package extra firm tofu, such as Nasoya’s Sprouted Super Firm, grated
• 2 Cups cooked quinoa (1 cup quinoa, 2 cups water)
• 2 organic avocados, sliced
• 1 head of organic chard, washed

Directions:

1. Pre-heat your oven to 350 and prepare your enchilada sauce (I usually double this recipe and save the extra batch of sauce for later in the week).
2. Grate your tofu into a medium saucepan on low-medium heat & add 1/4 of your enchilada sauce (enough to coat the tofu).  Adjust the flavors as necessary
   

   

3. Now we’re ready to roll these babies up! Lay your clean leaf on your working area vertically, right-side up.  Working from the bottom, put a large spoonful of your tofu, quinoa, and avocados on your leaf end (depending on how large your leaves are, you can stuff them more if desired!).
   

   

4. CAREFULLY roll, bottom to top, your chard leaf and lay in a prepared glass baking dish (don’t worry if any of the ribs tear, it’ll still be delicious and nutritious).
   

   

   

5. You may either eat these as-is, or top with the remaining enchilada sauce, and bake for about 10 minutes.
6. Serve and enjoy eating whole!