Spicy Tofu and Bell Pepper Enchiladas with Pico De Gallo and Lime Crema

These saucy, smothered enchiladas are a fiesta of flavors and textures. We wrap soft flour tortillas around a savory filling of spiced tofu and sautéed bell peppers, then bathe them in a zesty tomato sauce and a generous sprinkle of Mexican cheese. A quick bake makes everything bubbly and irresistible.

Top each serving with a bright, fresh pico de gallo and a drizzle of tangy lime crema for the perfect finish. This dish is hearty, satisfying and ready in under an hour-ideal for a busy weeknight when you crave something comforting and delicious.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 475°F. Wash and dry produce. Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed and dice bell pepper into ½-inch pieces.
2. In a small bowl, combine tomato, scallions, a drizzle of oil and juice from one lime wedge. Season with salt and pepper. In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to pan. Add tofu (crumbled), half the Tex-Mex paste, half the Southwest Spice Blend, salt and pepper. Cook, breaking up tofu, until browned and heated through, 4-6 minutes. Turn off heat.
4. 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 (or 9-by-13-inch for 4 servings).
5. 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.
6. Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them slightly before rolling to prevent cracking.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this vegan?

Use a dairy-free sour cream and vegan cheese blend. The rest of the recipe is already plant-based.