Smoky Black Bean Enchiladas Recipe

Oct 03, 2012 @ 4:55 PM
Posted by Lindsay S. Nixon, Special Contributor

Nutrition

Cal/Serving: 261
Daily Value: 13%
Servings: 8

High-Fiber
Vegetarian, Sugar-Conscious

Fat	14g	22%
Saturated	7g	33%
Carbs	16g	5%
Fiber	6g	24%
Sugars	0g	0%
Protein	20g	40%
Cholesterol	29mg	10%
Sodium	198mg	8%
Calcium	580mg	58%
Magnesium	76mg	19%
Potassium	348mg	10%
Iron	3mg	15%
Zinc	2mg	15%
Vitamin A	373IU	7%
Vitamin C	1mg	1%
Thiamin (B1)	0mg	14%
Riboflavin (B2)	0mg	11%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	5%
Folic Acid (B9)	100µg	25%
Vitamin B12	0µg	4%
Vitamin D	0µg	0%
Vitamin E	0mg	0%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	3g	0%

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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.

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).