Vegan Tofu Enchiladas with Black Beans

🧂 Ingredients

• ½ cup chopped onion
• 2 tablespoons olive oil

  + more for cooking tortillas
• 1 clove garlic

  minced
• ½ cup chopped red pepper
• ½ cup chopped zucchini
• 1 ½ cups chopped firm tofu

  (7 ounces)
• ½ cup corn
• ½ cup black beans
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon Mexican oregano

  crushed in your hands
• ¼ teaspoon cayenne pepper
• Salt and pepper
• 2 (15 ounce) cans enchilada sauce

  - I used medium heat
• 12 corn tortillas
• Shredded vegan cheddar

  (optional)
• Sliced avocado
• Vegan sour cream
• Chopped green onions

Instructions

• 1 Preheat oven to 350°F.
• 2 Heat olive oil
  [https://www.amazon.com/California-Olive-Ranch-Extra-Virgin/dp/B0876PPPCT?crid=1SU6K52P0R0L8&dib=eyJ2IjoiMSJ9._WlqGpjnF3460W8VXwzqlzIXAKs2urSuem3p_QKQZvyxVcM1womQrf_I2X3HZzHMLTN2mjOKLdrn6QcClyhCTl7zb6F3YRNM8Iwv0zBwA_NYVm3Rl3jzbesYp0BC25bX5eY8WUjyZWlMfAv3cjmg9lm7fMjUcs24cYSgs8BA8AmH3TqAbemZXMLvmSwJEkJmoK8XHQOvFag_Qb-MH5cG-kaWV789CZmiGWl3iJDISmD68CvE1SQr5b5drRzX4hS7LtyYqHJLZl-41s5w4oAHWmH1i0Yu1JEpZbVd7t15MeLh8v-w9uYMFSufyyGJSOjqnrJ1W7uP7-0fSQkNKnTwtdT392r5pM3WPJcg1W79Li2V3X_HwQAWeYRjtyOpfrZcnczLqEurP5LPH38Redx3tQ9QdEkDgKBEEKbsboVnZOm5F-5sB6wa8ARTOZSrF1BZ.aqEzEpvGzrxD_13xEVl1murs_FPsCjNgjMZFDl7BCNU&dib_tag=se&keywords=california+olive+oil&qid=1737480546&sprefix=california+olive+oil%2Caps%2C166&sr=8-8&linkCode=ll1&tag=creatmindf_kitchenandhousewares-20&linkId=8d83040810b1606cd802e7a11ddaadfc&language=en_US&ref_=as_li_ss_tl]
  in a pan. Add onions and cook until translucent.
• 3 Add garlic. Cook 30 seconds.
• 4 Add chopped red pepper, zucchini, and tofu. Cook until veggies are tender and
  tofu is browned.
• 5 Add corn, black, beans, and spices. Cook for a couple of minutes.
• 6 Drizzle a small amount of olive oil
  [https://www.amazon.com/California-Olive-Ranch-Extra-Virgin/dp/B0876PPPCT?crid=1SU6K52P0R0L8&dib=eyJ2IjoiMSJ9._WlqGpjnF3460W8VXwzqlzIXAKs2urSuem3p_QKQZvyxVcM1womQrf_I2X3HZzHMLTN2mjOKLdrn6QcClyhCTl7zb6F3YRNM8Iwv0zBwA_NYVm3Rl3jzbesYp0BC25bX5eY8WUjyZWlMfAv3cjmg9lm7fMjUcs24cYSgs8BA8AmH3TqAbemZXMLvmSwJEkJmoK8XHQOvFag_Qb-MH5cG-kaWV789CZmiGWl3iJDISmD68CvE1SQr5b5drRzX4hS7LtyYqHJLZl-41s5w4oAHWmH1i0Yu1JEpZbVd7t15MeLh8v-w9uYMFSufyyGJSOjqnrJ1W7uP7-0fSQkNKnTwtdT392r5pM3WPJcg1W79Li2V3X_HwQAWeYRjtyOpfrZcnczLqEurP5LPH38Redx3tQ9QdEkDgKBEEKbsboVnZOm5F-5sB6wa8ARTOZSrF1BZ.aqEzEpvGzrxD_13xEVl1murs_FPsCjNgjMZFDl7BCNU&dib_tag=se&keywords=california+olive+oil&qid=1737480546&sprefix=california+olive+oil%2Caps%2C166&sr=8-8&linkCode=ll1&tag=creatmindf_kitchenandhousewares-20&linkId=8d83040810b1606cd802e7a11ddaadfc&language=en_US&ref_=as_li_ss_tl]
  into a frying pan
  [https://www.amazon.com/gp/product/B086K15C9Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B086K15C9Y&linkCode=as2&tag=creatmindf-20&linkId=5520d8494032d57618e9b484ed2272ff]
  over medium heat. Place corn tortillas one at a time into oil. Fry for 10
  seconds on each side and place on paper towels to soak up extra oil. Add more
  oil as needed.
• 7 Fill a 9"x 13" baking dish
  [https://www.amazon.com/gp/product/B01DAYIEOQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01DAYIEOQ&linkCode=as2&tag=creatmindf-20&linkId=49b9502f7ecf6cb79c4d4d5fa820aeda]
  with 1 cup enchilada sauce. (My baking dish
  [https://www.amazon.com/gp/product/B01DAYIEOQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01DAYIEOQ&linkCode=as2&tag=creatmindf-20&linkId=49b9502f7ecf6cb79c4d4d5fa820aeda]
  was 7 ½"x 9", so I baked the enchiladas in 2 batches).
• 8 Fill each tortilla with 3-4 tablespoons of filling. Roll tightly, and place seam
  side down into enchilada sauce. Repeat with the rest of tortillas.
• 9 Pour the rest of enchilada sauce over enchiladas. Top with vegan cheddar, if
  using. Bake at 350°F for 15-20 minutes. Serve with vegan sour cream, sliced
  avocados, green onions or your favorites.

Nutrition Info