These Black Bean Tofu Scramble Vegan Enchiladas are filled using a hearty-tofu scramble of black-beans and vegetables and are topped with a green-chili cream-sauce.
After creating these, I understood you are able to eat any time daily. Should you enjoy a savory breakfast then those are ideal. Make them onto a Sunday and you’ve got breakfast for the entire week or create them on a Sunday and you’ve got lunch for the entire week.
The options are infinite, but the moral of this story is that these enchiladas are super flexible and ideal for meal prepping.
Not only are they filled with a lot of healthy vegetables, they also have protein-packed-tofu and fiber-filled black-beans. Healthy and delicious, that is what I am speaking about.
When creating these, I opted to get a medium-sized flour tortilla. However, you could completely use smaller tortillas and get more enchiladas from this filling. I managed to create six big enchiladas, but you may easily create double that number with various tortillas.
To bring just a little creaminess to those, I make a green-chili cream-sauce I placed in each enchilada in addition to drizzled on the top.
Please, if you recreate this Black Bean Tofu Scramble Vegan Enchiladas Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Vegan Recipes options:
- Easy Vegan Lentils Enchiladas (Gluten-Free)
- Easy Delicious Shakshuka
- Easy Vegan Three Bean Chili
- Delicious Vegetable Frittata
- Vegan Turmeric Quinoa Power Bowls
- Vegan Cabbage Rolls with Lentils and Brown Rice
- Easy Lentil Bolognese (Vegan + Gluten-Free)
Black Bean Tofu Scramble Vegan Enchiladas Recipe
Ingredients
For the Chili Cream Sauce
- ½ jalapeno, deseeded and diced
- ¼ cup vegan-cream-cheese
- 1 4 oz green-chilies
- ¼ cup cilantro finely diced
- ½ lime-juiced
- 1 tsp cumin
- water, if needed
For the Enchiladas
- 1 cup red-enchilada-sauce
- 6-12 flour-tortillas
- green-chili cream-sauce
- avocado, slices, cilantro optional
For the Enchilada Filling
- 2 cups baby-spinach loosely packed and chopped
- 1 bell-pepper, deseeded and chopped
- 1 14 oz package firm-tofu, drained and dried off
- 1 15 oz can black-beans, drained and rinsed
- 1 jalapeno, deseeded and diced
- ½ red-onion diced
- 3 cloves garlic diced
- ½ cup corn
- 1 tsp olive-oil
- 2 tsp paprika
- 2 tsp cumin
- ½ lime-juiced
- ½ cup red-enchilada-sauce
- red pepper flakes (Optional)
- salt and pepper, to taste
Instructions
For the Chili Cream Sauce
- Mix all ingredients (other than water) in a bowl. Stir to blend and then add water as necessary to thin to desired consistency. Put aside.
For the Enchilada Filling
- Heat olive-oil in a large-pan over moderate heat. Add onion and garlic cook till onion starts to soften for 3minutes, stirring regularly.
- Add remaining ingredients aside from enchilada sauce. Then Break tofu apart with a wooden-spoon and stir often till spinach is wilted, the veggies have softened & everything is heated through. Taste and adjust seasoning as necessary.
- Remove from heat & add enchilada-sauce. Stir to blend and put aside.
For the Enchiladas
- Preheat oven to 350°F. Then wrap tortillas in a moist paper-towel then steam in the microwave for a few seconds.
- Cover the bottom of baking-dish with ½ a cup of enchilada-sauce. Fill each tortilla with ¼ of tofu-scramble filling & also drizzle of green-chili cream-sauce (there must be approximately 2-4 tbsp of cream-sauce leftover when you've filled each the enchiladas).
- Roll tortilla up to include the filling. Put each stuffed tortilla seam side-down in the baking-dish.
- Top with remaining enchilada-sauce & put in the oven for 10-20minutes or till heated through.
- Remove from oven & drizzle remaining cream-sauce over the enchiladas. Top with cilantro and avocado slices. Serve and enjoy!