Seed Oil Free Classic Tofu Enchiladas
Total time55 min
Prep time20 min
Cook time35 min
4.9(15)
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For assembling
- 2 cups red enchilada sauce (store-bought or homemade)
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with a thin layer of enchilada sauce (about 1/4 cup) and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the crumbled tofu in a single layer and cook, stirring occasionally, until the pieces are lightly golden and any surface moisture has evaporated, about 6–8 minutes. Transfer the tofu to a bowl and set aside.
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