Smoky Black Bean Enchiladas Recipe


Nutrition

Cal/Serving: 315
Daily Value: 16%
Servings: 8

High-Fiber
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g13%
Saturated1g7%
Trans0g0%
Carbs44g15%
Fiber8g32%
Sugars5g0%
Protein18g36%
Sodium848mg35%
Calcium458mg46%
Magnesium79mg20%
Potassium385mg11%
Iron5mg25%
Zinc2mg11%
Phosphorus281mg40%
Vitamin A447IU9%
Vitamin C2mg3%
Thiamin (B1)0mg30%
Riboflavin (B2)0mg8%
Niacin (B3)3mg13%
Vitamin B60mg5%
Folic Acid (B9)153µg38%
Vitamin E0mg2%
Vitamin K2µg3%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Smoky Black Bean Enchiladas
Lindsay S. Nixon

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.

Click here to see The Ultimate 1-Pot Meal Roundup.

4.25
Ratings8

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
  • 8 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). 

Recipe Details

Click here to see more recipes from Happy Herbivore.

Servings: 8
Cuisine: Mexican
Special Designations: Vegan, Vegetarian, Healthy

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