Recipe

Veggie Tofu Enchiladas Recipe


Veggie Tofu Enchiladas Recipe
Add Step-by-Step Photos 		Tashmoore / All my dishes
7 months, 2 weeks ago
The poblano peppers add a nice flavor to these enchiladas. Add more chipotle for a spicier smokier flavor. This recipe makes enough for 16 enchiladas. To cut recipe in half make according to directions but before adding sauce to mixture take out half... More
Prep:120m Cook:35m Servings:16

Tashmoore


peppers waiting for


carmelized onion (my


tofu is done


ready to roll

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Ingredients
  • Vegtable oil or butter
  • 1 yellow onion-diced
  • 1 red bell pepper-diced
  • 1 yellow bell pepper-diced
  • 1 poblano pepper-diced
  • 1 pkg extra firm tofu-drained and diced
  • Chipotle powder-to taste
  • 1 can black beans, drained an rinsed
  • Cheese-cheddar, co-jack, mexi blend, or soy grated
  • 38oz Enchilada sauce (2 large cans)
  • 16 8” Tortillas

Directions
  1. Preheat oven to 350F.
  2. Heat oil in large skillet.
  3. Add pepper and onion and cook until onion is clear/carmelized.
  4. Sprinkle chipotle on tofu evenly. Add tofu to skillet and cook until it starts to get dry.
  5. Add ½ of the enchilada sauce and the beans, mix everything together.
  6. Sprinkle cheese into center of tortilla, spoon tofu mixture into tortillas, roll up, and place seam down in baking dish.
  7. Pour remaining sauce over rolled tortillas and sprinkle with cheese.
  8. Bake for 35 minutes.

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