Smoky Black Bean Enchiladas

Name: Smoky Black Bean Enchiladas
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)

Lindsay S. Nixon|Oct. 3, 2012 3:55 pm EST

4.3 (4 ratings)

Print

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. Click here to see The Ultimate 1-Pot Meal Roundup.

Servings

8

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).