Black Bean Tofu Scramble Vegan Enchiladas Recipe
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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 6
Author: Tyas
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
For the Chili Cream Sauce
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!