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Black Bean Tofu Scramble Vegan Enchiladas Recipe Recipe

Name: Black Bean Tofu Scramble Vegan Enchiladas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 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; 1 cup red-enchilada-sauce; 6-12 flour-tortillas; green-chili cream-sauce; avocado, slices, cilantro optional; 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

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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.

Ingredients

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

1 cup red-enchilada-sauce

6-12 flour-tortillas

green-chili cream-sauce

avocado, slices, cilantro optional

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

Method

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.

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.

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!

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