Smoky Black Bean Enchiladas

Smoky Black Bean Enchiladas

Lindsay S. Nixon


  • 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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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). 


Calories per serving:

294 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 9g 13%
  • Carbs 40g 13%
  • Saturated 1g 7%
  • Fiber 7g 28%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 3g
  • Polyunsaturated 4g
  • Protein 16g 33%
  • Sodium 921mg 38%
  • Calcium 462mg 46%
  • Magnesium 60mg 15%
  • Potassium 360mg 10%
  • Iron 4mg 24%
  • Zinc 1mg 9%
  • Phosphorus 264mg 38%
  • Vitamin A 0µg 0%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 106µg 26%
  • Vitamin E 1mg 4%
  • Vitamin K 3µg 4%
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