Smoky Black Bean Enchiladas Recipe
Daily Value: 16%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||153µg||38%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
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.
- 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)
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).
Special Designations: Vegan, Vegetarian, Healthy
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