Vegan Enchiladas
These vegan enchiladas are a deliciously satisfying meal, loaded with plant-based protein, fiber, and vibrant flavors. This easy vegan enchiladas recipe features creamy tofu, black beans, and a smoky red enchilada sauce, perfect for a healthy, homemade dish without meat.
Ingredients
- 1 pound firm tofu, drained, patted dry, and cut into chunks
- ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons extra-virgin olive oil
- 2 medium jalapeño peppers, seeds and membranes removed, finely chopped
- 1 medium red bell pepper, cored, seeded, and diced
- 1 small yellow onion (or ½ large onion), finely diced
- 2 tablespoons nutritional yeast (optional)
- 1 can black beans (15 ounces), rinsed and drained
- 1 packet frozen spinach (10 ounces), thawed and pressed dry
- 20 ounces red enchilada sauce (2 ½ cups), plus additional for serving
- 18 small corn tortillas
- For serving: fresh cilantro, avocado, diced green or red onion, lime wedges, radishes, etc.
Instructions
- Preheat your oven to 350°F and lightly coat a large casserole dish with nonstick spray. Set aside.
- Place the tofu in a food processor and purée it for several minutes until smooth and creamy, stopping to scrape down the bowl as needed. Add kosher salt, turmeric, black pepper, and cayenne, then pulse to incorporate.
- In a large skillet, heat the olive oil over medium heat until shimmering. Add the jalapeño, bell pepper, and onion, stirring occasionally, and cook until softened and golden, about 5 minutes.
- Stir the tofu mixture and nutritional yeast (if using) into the skillet. Sauté for 5 minutes, breaking apart the tofu slightly, until it resembles scrambled eggs. Mix in the black beans and spinach, seasoning with salt and pepper to taste.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Wrap the tortillas in a damp towel and microwave for 30 seconds to make them pliable.
- Place roughly ¼ cup of filling into each tortilla, roll tightly, and arrange seam-side down in the dish. Repeat until all tortillas are filled.
- Pour the remaining enchilada sauce generously over the top. Lightly coat exposed tortillas with nonstick spray or a brush of olive oil for extra crispness.
- Bake for 15 minutes, or until the sauce is hot and bubbly, and the enchiladas are lightly golden on top. Serve with your favorite toppings.