Vegan Enchiladas {recipe}

I’m not a vegetarian and I don’t particularly like enchiladas {or tofu}, but my husband made some vegan enchilada’s the other night that knocked my socks off.  They were seriously the best enchiladas I’ve ever had and they were not just vegetarian, they were vegan.  Made with a variation of The Happy Herbivore’s Smokey Black Bean Enchilada Recipe, his recipe is one that we’ll definitely devour again and again.

Vegan Enchilada

Vegan Enchilada Recipe

  • 1 pkg extra firm tofu, crumbled
  • 2 cups of black beans
  • 2 TBS chili powder
  • 1 tsp garlic powder
  • 1 tsp of chipotle powder
  • 1 pkg of corn & flour tortillas from Trader Joe’s
  • Enchilada Sauce {The Happy Herbivore has an Enchilada Sauce in her cook book that my husband used.  It doesn’t look like it’s on-line so I don’t think I can publish, but if you purchase the book let me assure you that it’s the BEST enchilada sauce I’ve ever tasted.}
  • 1 can of sliced black olives (4 oz)
  • garnish with chopped cilantro and vegan sour cream

Directions

  • Preheat oven to 350 degrees.
  • Crumble tofu in bowl.
  • Add beans, olives, and spices to tofu.
  • Spoon filling into wraps, roll, and place in an oven safe dish.
  • Pour enchilada sauce over the rolls.  {save some of the sauce to garnish with!}
  • Bake for 15 to 30 minutes depending on whether you like your shells soft or crispy.
  • Garnish with enchilada sauce, cilantro and sour cream.

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