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Vegan Enchiladas

vegan enchiladas

 4 - 5 small corn tortillas
 1 package firm tofu- pressed and cubed
 1 small red onion -chopped
 1 small red bell pepper - chopped
 1 small yellow bell pepper - chopped
 ½ cup cooked black beans, rinsed
 2 cups red enchilada sauce
 ¼ tsp ground cayenne pepper
 1 tbsp extra-virgin olive oil
 salt and pepper to taste
 2 cups vegan cheese
 jalapeno - chopped to taste and for garnish

Preheat your oven to 350 degrees, and in a large pan heat your olive oil in a pan over low-medium heat.
Lightly saute your onions, peppers, and tofu until the tofu turns light brown in color.


Stir in your beans slowly. Then add your seasonings and 1/2 of the enchilada sauce and continue to cook for 5-6 minutes.


In an oven-safe casserole dish, lightly spray with olive or vegetable oil to prevent sticking. Then spread a light layer of your enchilada sauce on the bottom.


One at a time lay down one tortilla and fill it with 2 tablespoons of your mixture. Then carefully, roll into a cylinder and tuck the edge under the bottom. Repeat with the remaining tortillas and filling.


Cover your enchiladas with the remaining sauce, top with vegan cheese, and bake for 15-20 minutes until bubbly.

Remove from the oven, plate, and top with jalapenos and favorite toppings.

vegan enchiladas