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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 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Author: Tyas

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!