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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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). 

Nutrition

Calories per serving:

95 kcal

Daily value:

5%

Servings:

8
  • Carbohydrate, by difference 12 g
  • Protein 6 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 362 IU
  • Vitamin A, RAE 19 µg
  • Vitamin C, total ascorbic acid 9 mg
  • Vitamin D 1 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Ash 6 g
  • Calcium, Ca 107 mg
  • Carotene, alpha 7 µg
  • Carotene, beta 211 µg
  • Choline, total 8 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 5 µg
  • Folate, food 5 µg
  • Folate, total 5 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 1 µg
  • Lycopene 6730 µg
  • Magnesium, Mg 7 mg
  • Niacin 1 mg
  • Phosphorus, P 31 mg
  • Potassium, K 204 mg
  • Retinol 1 µg
  • Selenium, Se 1 µg
  • Sodium, Na 721 mg
  • Sugars, total 7 g
  • Water 81 g
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