Vegan Enchiladas
Ingredients
The filling
-
1
pound
firm tofu
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground turmeric
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
ground cayenne pepper
-
2
tablespoons
extra-virgin olive oil
-
2
medium
jalapeno peppers
-
1
medium
red bell pepper
-
1
small
yellow onion
-
2
tablespoons
nutritional yeast (optional)
-
1
can (15 ounces)
black beans
-
1
packet (10 ounces)
frozen spinach
The sauce and tortillas
-
20
ounces
red enchilada sauce
-
18
small
corn tortillas
For serving
-
to taste
fresh cilantro
-
to taste
avocado
-
to taste
diced green or red onion
-
to taste
lime wedges
-
to taste
radishes
Instructions
- Preheat the oven to 350°F and prepare a large casserole dish.
- In a food processor, puree the tofu until smooth and mix in the salt, turmeric, black pepper, and cayenne.
- Heat olive oil in a skillet and sauté the jalapeno, bell pepper, and onion until softened.
- Add the tofu mixture and nutritional yeast to the skillet, cooking until heated through.
- Stir in the black beans and spinach, seasoning to taste.
- Spread a layer of enchilada sauce in the baking dish, then warm the tortillas in the microwave.
- Fill each tortilla with the tofu mixture, roll them up, and place seam-side down in the dish.
- Top with remaining enchilada sauce and bake for 15 minutes until hot and bubbly.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
356
Total fat
12g
Total carbohydrates
51g
Total protein
15g
Sodium
20mg
Cholesterol
0mg
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