Tofu and Black Bean Enchildas

Tofu and Black Bean Enchiladas

These enchiladas are easy to make and super delicious!  This method can be used with cheese, beans or ground crumbles.  The only limit is your own creativity.

 

This dish is vegetarian.

 

Makes 10 Enchiladas

 

 

Enchilada Sauce

Ingredients

8oz can tomato paste

2 cups water

2 tablespoons chili powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 teaspoon salt

Directions

Place all of the ingredients into a blender and blend until smooth.  Pour the Enchilada Sauce into a pot and bring to a boil.  Reduce heat to low and simmer for about 15 minutes.  That's it!

Enchiladas

 

Ingredients

10 flour tortillas

1 block extra firm tofu

15oz can black beans

1/2 tablespoon cumin

1 cup shredded cheddar cheese

1 tablespoon olive oil

1/4 cup green onions, chopped

salt and pepper to taste

Directions

Remove the tofu from the block and drain any excess liquid by wrapping the tofu in a paper towel.  Roughly chop the tofu into small squares.  Preheat a pan to medium.  Add the olive oil and tofu to the pan.  Break up the tofu with a wooden spoon, so that it resembles crumbles.  Drain and rinse the black beans and add to the pan.  Add the cumin, salt and pepper and cook for about 10 minutes, stirring often.

Take a 9x13 glass baking dish and place a layer of enchilada sauce on the bottom.  This will prevent our enchiladas from sticking to the bottom of the dish.  To assemble the enchiladas, take one tortilla and place 1/2 cup of the tofu/black bean mixture in the center.  Roll the tortilla into a tube, leaving the ends open.  Place the enchilada into the baking dish.  Repeat until you have 10 enchiladas and your dish is full.  Pour the remaining enchilada sauce over the enchiladas making sure that everything is completely covered.  Sprinkle the cheese over the top of the enchiladas and cover the baking dish with foil.

Place the baking dish into an oven that has been preheated to 425 degrees.  Cook for 35 minutes, remove the foil and cook for an additional 10 minutes.  Top with green onions and serve with a simple salad.  Enjoy!