Vegetarian Bean And Tofu Enchiladas Recipes

EASY VEGAN TOFU & BLACK BEAN ENCHILADAS

Steps:

• In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
• In the same skillet, heat 1 tbsp of olive oil over medium-high. Add crumbled tofu, kale, and chopped bell pepper. Cook until tofu is golden. Add 1/2 cup salsa, 1 tsp chili powder, and 1/4 tsp salt. Mix well. Add 2/3 of the bean mixture from step 1 and 1/3 cup vegan cheese shreds. Mix well. Taste and adjust seasoning as needed.
• In a blender, blend remaining 1/3 of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.
• Preheat oven to 375F.
• Spread each tortilla with a generous layer of sauce. Divide the filling evenly among tortillas and arrange the filling in a line down the center of each tortilla. Roll up the sides and place enchiladas, seam side down, in a baking dish. ( I used two smaller dishes: a 5"x7" and an 7"x7")
• Top with remaining sauce and vegan cheese shreds. Bake for 20-25 minutes.
• Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.

CHEESY VEGETARIAN TOFU ENCHILADAS RECIPE

Steps:

• Preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes until lightly golden. This will dry the tofu out. Set aside.Turn the oven heat up to 400F (204C).
• You'll need two baking pans or casseroles for this recipe, one large 13"x9" (33x22cm) and a smaller one (6"x4"/ 15x10cm) or two 8x8 (20x20cm) pans. Lightly grease the baking pans with pan spray and lightly coat the bottom of each pan with a bit of enchilada sauce - about 2-4 Tbs each. Tip the baking pans until the the bottom is covered in a thin layer of sauce. Set aside.
• In a medium saute pan add the oil and heat until it shimmers. Add the onion and bell pepper. Still on medium high heat, saute the pepper mixture for about 7-8 minutes giving the veggies time to char and soften a bit. Remove from heat.
• In the work bowl of a food processor, with the S blade attachment in place, add the tofu, tomato paste, cumin, chili powder, chipotle peppers, salt, water and lime juice. Pulse the mixture 3-4 times and scrape down the side of the bowl. Pulse 1-2 more times. The mixture should be in small to medium chunky bits.
• Transfer the filling to the pan with the peppers and add 1/4 C (59g) of enchilada sauce. Stir to mix. No need to reheat. Set aside.
• If using corn tortillas, wrap in foil and pop them in the oven for about 4-5 minutes, just to steam/soften. Or, heat the corn tortillas directly on the stove top on an open flame, about 10-15 seconds per side. Set in foil and cover after each tortilla is added. If using flour or a mixture of flour/corn or flour tortillas, there's no need to warm the tortillas. Place one tortilla on a work surface and spoon in about 3-4 Tbs of filling then top with about the same amount of cheese. Gently roll the tortilla and place seam side down in the pan. Repeat this process until all the enchiladas are made. If you have any leftover filling, spoon it along the edges of the assembled tortillas. Pour the enchilada sauce evenly over the tortillas, and use a spoon to make sure all the exposed tortillas are covered in the sauce (even if it's a thin layer - that's okay). Be sure to get the areas in between the enchiladas too! Sprinkle the remaining cheese over the top.
• Cover the pans with foil and bake at 400F for about 20-25 minutes or until bubbly and warmed through. Remove from oven and let set for five minutes before sharing. Serve (optional) with salsa, cilantro, pepita crema, sour cream, jalapeños, avocado slices and/or black olives.
• For leftovers, transfer the enchiladas to a covered container to store up to three days in the refrigerator.To reheat refrigerated enchiladas, preheat oven to 400F cover with foil and bake for about 20-25 minutes or until heated through.

VEGAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.
• Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
• Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.
• Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.
• Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

VEGAN ENCHILADAS

Steps:

• Finely chop the onion and cut the bell peppers into small pieces.
• Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
• Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
• Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
• Fill the tortillas with the bean bell pepper mixture and roll them up.
• Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
• Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
• Pour the enchilada sauce over the enchiladas and spread evenly.
• Sprinkle with vegan cheese.
• Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.

5-INGREDIENT VEGAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Cut the tofu into small cubes and sauté with oil (optional) and desired seasoning (optional).
• Layout each tortilla and fill with canned black beans, cooked tofu, and 1/2 of the enchilada sauce.
• Roll each tortilla up and place next to each other in a casserole dish.
• Top the tortillas with the remaining enchilada sauce and bake for about 20 minutes.
• Once the vegan enchiladas have finished baking, top with avocado (and other optional toppings), serve, and enjoy!

VEGETARIAN ENCHILADAS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
• Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
• Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it's the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
• Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
• Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.

10-MINUTE TOFU ENCHILADAS RECIPE

Steps:

• Pre-heat oven to 350 F.
• In a large pan , crumble the tofu and sauté in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.
• Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
• In the bottom of a baking pan or casserole dish , spread a thin layer (about 1/4 cup) of enchilada sauce.
• Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, nestling the enchiladas closely together.
• Pour the remaining enchilada sauce over the tortillas in the pan and sprinkle the rest of the cheese on top.
• Bake your tofu enchiladas for 20 to 25 minutes, or until done.

VEGETARIAN BEAN AND TOFU ENCHILADAS

Steps:

• Bake tofu at 350 degrees for 45 minutes or saute in 2tbsp of olive oil Saute chopped carrots, celery and onion in cooking spray or olive oil Heat drained black beans and refried beans on medium heat Add tofu, vegetables, taco seasoning and salsa (to taste) Spray baking dish with cooking spray Pour half a can of enchilada sauce in bottom of pan Spoon tofu and bean mixture into 6-8 tortillas, then place into pan Pour remaining sauce over tortillas Sprinkle with 1/4 cup cheese per enchilada Bake at 500 degres for 35 minutes covered, then uncover and bake for another 10 minutes