Tofu Black Bean Enchiladas Recipes

BLACK BEAN VEGGIE ENCHILADAS

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

VEGETARIAN BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
• Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
• Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
• Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

EASY VEGAN TOFU & BLACK BEAN ENCHILADAS

Steps:

• In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
• In the same skillet, heat 1 tbsp of olive oil over medium-high. Add crumbled tofu, kale, and chopped bell pepper. Cook until tofu is golden. Add 1/2 cup salsa, 1 tsp chili powder, and 1/4 tsp salt. Mix well. Add 2/3 of the bean mixture from step 1 and 1/3 cup vegan cheese shreds. Mix well. Taste and adjust seasoning as needed.
• In a blender, blend remaining 1/3 of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.
• Preheat oven to 375F.
• Spread each tortilla with a generous layer of sauce. Divide the filling evenly among tortillas and arrange the filling in a line down the center of each tortilla. Roll up the sides and place enchiladas, seam side down, in a baking dish. ( I used two smaller dishes: a 5"x7" and an 7"x7")
• Top with remaining sauce and vegan cheese shreds. Bake for 20-25 minutes.
• Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.

VEGAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.
• Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
• Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.
• Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.
• Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

BLACK BEAN AND VEGGIE ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
• Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
• Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
• Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
• Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

VEGETARIAN BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl combine the tomato sauce with 1 tbsp of cumin and 1 tsp chili, whisk and set aside.
• In a medium bowl combine the black beans,green chilies, the remaining cumin and garlic. Mix well.
• Put some olive oil on the bottom of a large casserole pan. Pour 1 cup of tomato sauce mixture onto the bottom.
• Take a tortilla, put 2 heaping tbsp of the bean mixture down the center, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.
• Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce.
• Cover the whole thing with the grated cheese.
• Bake the enchiladas for 20-25 minutes until the cheese melts.

BLACK BEAN ENCHILADAS (GLUTEN FREE AND VEGAN)

Steps:

• Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
• Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
• Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
• NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
• Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
• Continue filling and rolling the tortillas until you are done repeating the above steps.
• I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
• I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
• If you make these the day ahead store in the fridge then bake when you are going to eat them.
• You can serve these with Sour Cream if you wish.
• Bon Appetit.