Vegan Enchiladas With Tofu And Black Beans Recipe
Recipe By Well Plated
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
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3hr 45minstotal
10minsPrep
35minsCook
3hr 45m.total
10m.Prep
35m.Cook
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Add to Shopping ListIngredients for Vegan Enchiladas With Tofu And Black Beans Recipe
- 0.17 pound Firm Tofu Drained, Patted Dry, And Cut Into Chunks
- 0.08 teaspoon Kosher salt
- 0.08 teaspoon Ground turmeric
- 1/25 teaspoon Ground black pepper
- 1/25 teaspoon Ground cayenne pepper
- 0.33 tablespoon Extra virgin olive oil
- 0.33 Medium Jalapeno Peppers Seeds And Membranes Removed, Finely Chopped
- 0.17 Medium Red Bell Pepper Cored, Seeded, And Diced
- 0.17 Small Yellow Onion Finely Diced
- 0.33 tablespoon Nutritional Yeast Optional
- 0.17 can Black Beans Rinsed And Drained
- 0.17 Packet Frozen Spinach Thawed And Pressed Dry
- 3.33 ounce Red Enchilada Sauce Plus Additional If You Like Your Enchiladas Really Saucy
- 3 can Small Corn Tortillas For Larger Enchiladas, You Use Larger Tortillas And Fill Them More Generously
- As required For Serving:Your Favorite Mix Of Fresh Cilantro Avocado, Diced Green Or Red Onion, Lime Wedges, Radishes, Etc
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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
Recipe By Well Plated