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:

315 calories

Dietary restrictions:

High Fiber Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 69g 106%
  • Carbs 350g 117%
  • Saturated 11g 54%
  • Fiber 64g 255%
  • Trans 0g
  • Sugars 39g
  • Monounsaturated 23g
  • Polyunsaturated 30g
  • Protein 144g 288%
  • Sodium 6,786mg 283%
  • Calcium 3,661mg 366%
  • Magnesium 629mg 157%
  • Potassium 3,083mg 88%
  • Iron 36mg 200%
  • Zinc 14mg 92%
  • Phosphorus 2,252mg 322%
  • Vitamin A 0µg 0%
  • Vitamin C 13mg 22%
  • Thiamin (B1) 4mg 242%
  • Riboflavin (B2) 1mg 69%
  • Niacin (B3) 20mg 101%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 1,221µg 305%
  • Vitamin E 3mg 17%
  • Vitamin K 17µg 21%
Have a question about nutritional data? Let us know.
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