Easy vegan enchiladas with tofu, spinach, and black beans, topped with a rich and flavorful red enchilada sauce and avocado. Healthy, packed with protein, and gluten free. Simple, freezer-friendly, and absolutely delicious
Ingredients For Vegan Enchiladas With Tofu And Black Beans Recipe
1 pound Firm Tofu Drained, Patted Dry, And Cut Into Chunks
0.5 teaspoon Kosher salt
0.5 teaspoon Ground turmeric
0.25 teaspoon Ground black pepper
0.25 teaspoon Ground cayenne pepper
2 tablespoon Extra virgin olive oil
2 Medium Jalapeno Peppers Seeds And Membranes Removed, Finely Chopped
1 Medium Red Bell Pepper Cored, Seeded, And Diced
1 Small Yellow Onion Finely Diced
2 tablespoon Nutritional Yeast Optional
1 can Black Beans Rinsed And Drained
1 Packet Frozen Spinach Thawed And Pressed Dry
20 ounce Red Enchilada Sauce Plus Additional If You Like Your Enchiladas Really Saucy
18 can Small Corn Tortillas For Larger Enchiladas, You Use Larger Tortillas And Fill Them More Generously
For Serving:Your Favorite Mix Of Fresh Cilantro Avocado, Diced Green Or Red Onion, Lime Wedges, Radishes, Etc
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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