Smoky Black Bean Enchiladas

Smoky Black Bean Enchiladas
Staff Writer
Smoky Black Bean Enchiladas

Lindsay S. Nixon

Smoky Black Bean Enchiladas

Liquid smoke takes basic bean and tofu enchiladas to a new and unbelievably delicious level. I use the enchilada sauce in my cookbook, but any canned or bottled fat-free vegetarian enchilada sauce will do.

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Ingredients

  • 15  Ounces  extra-firm tofu
  • One 15-ounce can black beans, drained and rinsed
  • 2  Teaspoons  liquid smoke
  • 1  Teaspoon  garlic powder
  • 1  Teaspoon  hot sauce
  • whole-wheat wraps
  • 15  Ounces  enchilada sauce
  • Shredded vegan Cheddar, to taste (optional)

Directions

Preheat the oven to 350 degrees.

Crumble the tofu into a large bowl. Add the beans, liquid smoke, garlic powder, and hot sauce and mix together. Spoon the filling into 8 wraps. Fold over, place into an ovensafe dish, and pour the enchilada sauce over the tortillas. Sprinkle shredded vegan Cheddar over top, if desired, and bake 15-30 minutes (15-20 minutes for a softer shell and 25-30 for a crispier shell). 

Nutritional Facts

Total Fat
12g
17%
Sugar
6g
7%
Saturated Fat
5g
21%
Cholesterol
12mg
4%
Carbohydrate, by difference
33g
25%
Protein
9g
20%
Vitamin A, RAE
32µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
203mg
20%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
71µg
18%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
152mg
22%
Sodium, Na
1712mg
100%
Water
47g
2%
Zinc, Zn
1mg
13%

Black Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Black Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.