Smoky Black Bean Enchiladas

Smoky Black Bean Enchiladas
Lindsay S. Nixon

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)

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). 

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