These Tofu and Black Bean Enchiladas are incredible delicious. They are ready in 40 minutes and they require just a little effort from you to prepare.
Enchiladas is an originally Mexican street food dish and also a symbol of the traditional Mexican cuisine. They are simply tortillas filled with various ingredients and covered in chili sauce. They are usually very spicy.
You can find in supermarkets enchiladas sauce,. But they are usually pricey, as you can find them in the international sections in stores. You can easily make it at home. The original enchiladas sauce it’s made with vegetable broth, chili and herbs and it’s thickened with flour. I choose to use a much healthier option- the tomato sauce.
Add more or less chili in the sauce, depending on your spicy preference. If you are cooking for kids or you simply don’t want the recipe spicy at all, just remove the chili. The recipe is delicious regardless.
The original recipe is not vegan and it’s served with cheese on top. Replace this with nutritional yeast and it will give it a really nice parmesan taste.
You can also add vegan yogurt, mashed avocado, lime juice or green salad on top.
Equipment you will need for this recipe:
- oven safe tray
If you liked this Tofu and Black Bean Enchiladas recipe, check also my 5 Minute Tacos recipe.
8 tortilla wraps 1 tofu block ( 200 g) 1 onion 4 cloves garlic 1 bell pepper 2 tablespoons olive oil 1 small can black beans ( 1 cup drained) 1 small can sweet corn ( 1 cup) salt and pepper to taste 2 tablespoons nutritional yeast ( optional on top) 1 cup vegan yogurt ( optional on top) fresh parsley ( optional on top) For the sauce: 2 cups tomato sauce 2 teaspoons chili flakes or powder ( add more or less depending on how spicy you want it to be) 1 teaspoon vinegar ( I used apple cider vinegar) 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper Step 1: chop the onion and garlic. In a pan heat the oil and then add the onion and garlic. Cook for 3 minutes Step 2: cut the bell pepper in small pieces and then add it to the pan. Using your hands or a fork, crumble the tofu in the pan. Cook for another 10 minutes Step 3: mix all the sauce ingredients in a bowl Step 4: drain the black bean and corn cans and add them in the pan. Add salt and pepper to taste Step 5: add a thin layer of sauce at the bottom of the oven safe tray. I use a ceramic tray and it doesn't stick so I am not using oil at all. Depending on the tray you use, you might need to coat it with oil Step 6: to assembly the enchiladas, add a tablespoon of sauce and 2-3 tablespoons of the tofu-black bean composition in a straight line in every tortilla. Then roll them and add them to the tray. Add the remaining sauce on top and vegan yogurt. Step 7: bake at 180 C/ 375 F for 20 minutes Step 8: sprinkle nutritional yeast on top and add some fresh parsley Step 9: enjoy
Ingredients
Instructions
