Measurements

• 1 block of organic
• 1 cup organic enchilada sauce
• 1 organic yellow onion
• 2 organic green bell peppers
• 1 organic jalapeno pepper
• 2 cloves organic garlic
• 1 tbsp organic chili powder
• 1 tsp organic cumin
• 1 tsp organic paprika
• Salt and pepper to taste
• 2 tbsp organic oil
• 6-8 gluten-free, vegan tortillas
• Optional: Vegan cheese (for topping)

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the oil over medium heat.
• Add the diced onion, green bell peppers, and jalapeno pepper.
• Sauté until softened, about 5-7 minutes.
• Add the minced garlic, chili powder, cumin, paprika, salt, and pepper.
• Cook for another 2 minutes, stirring frequently.
• Add the crumbled tofu to the skillet and cook for 5-7 minutes, until the tofu is heated through and slightly browned.
• Pour in half of the enchilada sauce and stir to combine.
• Cook for an additional 2-3 minutes.
• Warm the tortillas in a microwave or on a skillet to make them pliable.
• Spoon the tofu mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
• Pour the remaining enchilada sauce over the top of the rolled tortillas.
• If using, sprinkle vegan cheese on top.
• Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the edges of the tortillas are slightly crispy.
• Remove from the oven and let cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.