Smoky Black Bean Enchiladas
Smoky Black Bean Enchiladas
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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Servings
8
servings
Ingredients
- 15 ounce extra-firm tofu
- one 15-ounce can black beans, drained and rinsed
- 2 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 8 whole-wheat wraps
- 15 ounce 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).