Best 7 Vegetarian Bean And Tofu Enchiladas Recipes

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Craving a hearty and flavorful vegetarian meal? Look no further than our tantalizing vegetarian bean and tofu enchiladas. This delectable dish combines the savory goodness of black beans, tofu, and a medley of spices, all wrapped in soft and fluffy tortillas and smothered in a rich and creamy homemade enchilada sauce. Indulge in the distinct flavors of roasted poblano peppers, sweet corn, and juicy tomatoes, expertly blended to create a symphony of tastes. Accompany these enchiladas with a refreshing and tangy tomatillo salsa for a truly unforgettable experience. Not only is this recipe packed with protein and essential nutrients, but it also offers a delightful balance of textures, from the tender filling to the crispy edges of the tortillas. Prepare to embark on a culinary journey that will leave you feeling satisfied and invigorated. Discover the detailed recipe along with variations, serving suggestions, and additional tips to elevate your enchilada-making skills. Dive into the world of vegetarian cooking and treat your taste buds to this exceptional dish.

Let's cook with our recipes!

VEGAN ENCHILADAS



Vegan Enchiladas image

Easy Vegan Enchiladas with tofu, spinach, and black beans, topped with a rich and flavorful red enchilada sauce and avocado. Healthy, packed with protein, and gluten free. Simple, freezer-friendly, and absolutely delicious!

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 45m

Number Of Ingredients 15

1 pound firm tofu (drained, patted dry, and cut into chunks)
1/2 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 tablespoons extra-virgin olive oil
2 medium jalapeno peppers (seeds and membranes removed, finely chopped)
1 medium red bell pepper (cored, seeded, and diced)
1 small yellow onion ((or 1/2 large onion) finely diced)
2 tablespoons nutritional yeast (optional)
1 can black beans ((15 ounces) rinsed and drained)
1 packet frozen spinach ((10 ounces) thawed and pressed dry)
20 ounces red enchilada sauce
18 small corn tortillas (for larger enchiladas, you can use larger tortillas and fill them more generously)
For serving: your favorite mix of fresh cilantro (avocado, diced green or red onion, lime wedges, radishes, etc.)

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.
  • Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
  • Heat the 2 tablespoons oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.
  • Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven.
  • Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

Nutrition Facts : ServingSize 3 enchiladas, Calories 356 kcal, Carbohydrate 51 g, Protein 15 g, Fat 12 g, SaturatedFat 1 g, Fiber 12 g, Sugar 7 g

EASY VEGAN TOFU & BLACK BEAN ENCHILADAS



Easy Vegan Tofu & Black Bean Enchiladas image

Easy vegan enchiladas filled with seasoned tofu, black beans, kale and vegan cheese.

Provided by Brittany at ilovevegan.com

Categories     Entrée

Time 55m

Number Of Ingredients 21

10 medium sized flour tortillas
vegan cheese shreds, for topping
green onion, for topping
cilantro, for topping
1 ripe avocado, sliced or chopped, for topping
2 tbsp olive oil (divided)
1 small onion, chopped
4 cloves garlic, minced
2 cups (1 can) cooked black beans, drained
3 tsp chili powder (divided)
salt, to taste
1 block extra-firm tofu, crumbled
2 cups kale, destemmed and thin-sliced
1/3 cup chopped green or red bell pepper
1/2 cup salsa
1/4 tsp salt
1/3 cup vegan cheddar shreds
1/3 of bean mixture from filling
1 cup salsa
1 cup vegetable broth
1 tsp chili powder

Steps:

  • In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
  • In the same skillet, heat 1 tbsp of olive oil over medium-high. Add crumbled tofu, kale, and chopped bell pepper. Cook until tofu is golden. Add 1/2 cup salsa, 1 tsp chili powder, and 1/4 tsp salt. Mix well. Add 2/3 of the bean mixture from step 1 and 1/3 cup vegan cheese shreds. Mix well. Taste and adjust seasoning as needed.
  • In a blender, blend remaining 1/3 of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.
  • Preheat oven to 375F.
  • Spread each tortilla with a generous layer of sauce. Divide the filling evenly among tortillas and arrange the filling in a line down the center of each tortilla. Roll up the sides and place enchiladas, seam side down, in a baking dish. ( I used two smaller dishes: a 5"x7" and an 7"x7")
  • Top with remaining sauce and vegan cheese shreds. Bake for 20-25 minutes.
  • Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.

10-MINUTE TOFU ENCHILADAS RECIPE



10-Minute Tofu Enchiladas Recipe image

Make easy vegetarian enchiladas with only a few ingredients. This basic recipe helps you get enchiladas in the oven in less than 10 minutes.

Provided by Jolinda Hackett

Categories     Entree     Dinner

Time 35m

Yield 10

Number Of Ingredients 6

2 (12-oz.) packages of tofu (firm or extra-firm tofu, pressed )
2 tbsp. olive oil
1 tbsp. taco seasoning (or 1 tsp. chili powder )
1 (16-oz.) can enchilada sauce
2 cups cheddar cheese (or jalapeño jack cheese)
8 to 10 flour tortillas

Steps:

  • Pre-heat oven to 350 F.
  • In a large pan , crumble the tofu and sauté in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.
  • Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
  • In the bottom of a baking pan or casserole dish , spread a thin layer (about 1/4 cup) of enchilada sauce.
  • Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, nestling the enchiladas closely together.
  • Pour the remaining enchilada sauce over the tortillas in the pan and sprinkle the rest of the cheese on top.
  • Bake your tofu enchiladas for 20 to 25 minutes, or until done.

Nutrition Facts : Calories 479 kcal, Carbohydrate 55 g, Cholesterol 22 mg, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, Sodium 1027 mg, Sugar 4 g, Fat 20 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

CHEESY VEGETARIAN TOFU ENCHILADAS RECIPE



Cheesy Vegetarian Tofu Enchiladas Recipe image

Cheesy Vegetarian Tofu Enchiladas are flavor packed, texture rich and so easy to make! This recipe is vegetarian + easily gluten free | See notes for meal prep options and blog post for more tips!

Provided by Traci York | Vanilla And Bean

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 21

2 C (500g) Red Enchilada Sauce (I use homemade)
14 oz block (397g) Firm Tofu* (see notes) (drained and pressed )
2 tsp Olive or Coconut Oil
1 C (120g) Red/Purple Onion (diced, about 3/4 of a medium onion)
1 C (145g) Green Bell Pepper (diced, about one small bell pepper)
2 T Tomato Paste
1 1/2 tsp Ground Cumin
1 tsp Chili Powder
2-3 Chipotle Peppers in Adobo Sauce (3 if you love the spicy** see note - look for gluten free if needed. )
1/2 tsp Fine Sea Salt
1/2 C (112g) Water
1/2 Lime (juiced)
12 6" (15cm) Tortillas (flour or corn or a blend*** see note)
3 C (230g) Monterrey Jack Cheese or Pepper Jack (grated)
Chili-Lime Pepita Crema
Mexican Chipotle Salsa
Sour Cream
Avocados
Cilantro
Black Olives
Jalapeno

Steps:

  • Preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes until lightly golden. This will dry the tofu out. Set aside.Turn the oven heat up to 400F (204C).
  • You'll need two baking pans or casseroles for this recipe, one large 13"x9" (33x22cm) and a smaller one (6"x4"/ 15x10cm) or two 8x8 (20x20cm) pans. Lightly grease the baking pans with pan spray and lightly coat the bottom of each pan with a bit of enchilada sauce - about 2-4 Tbs each. Tip the baking pans until the the bottom is covered in a thin layer of sauce. Set aside.
  • In a medium saute pan add the oil and heat until it shimmers. Add the onion and bell pepper. Still on medium high heat, saute the pepper mixture for about 7-8 minutes giving the veggies time to char and soften a bit. Remove from heat.
  • In the work bowl of a food processor, with the S blade attachment in place, add the tofu, tomato paste, cumin, chili powder, chipotle peppers, salt, water and lime juice. Pulse the mixture 3-4 times and scrape down the side of the bowl. Pulse 1-2 more times. The mixture should be in small to medium chunky bits.
  • Transfer the filling to the pan with the peppers and add 1/4 C (59g) of enchilada sauce. Stir to mix. No need to reheat. Set aside.
  • If using corn tortillas, wrap in foil and pop them in the oven for about 4-5 minutes, just to steam/soften. Or, heat the corn tortillas directly on the stove top on an open flame, about 10-15 seconds per side. Set in foil and cover after each tortilla is added. If using flour or a mixture of flour/corn or flour tortillas, there's no need to warm the tortillas. Place one tortilla on a work surface and spoon in about 3-4 Tbs of filling then top with about the same amount of cheese. Gently roll the tortilla and place seam side down in the pan. Repeat this process until all the enchiladas are made. If you have any leftover filling, spoon it along the edges of the assembled tortillas. Pour the enchilada sauce evenly over the tortillas, and use a spoon to make sure all the exposed tortillas are covered in the sauce (even if it's a thin layer - that's okay). Be sure to get the areas in between the enchiladas too! Sprinkle the remaining cheese over the top.
  • Cover the pans with foil and bake at 400F for about 20-25 minutes or until bubbly and warmed through. Remove from oven and let set for five minutes before sharing. Serve (optional) with salsa, cilantro, pepita crema, sour cream, jalapeños, avocado slices and/or black olives.
  • For leftovers, transfer the enchiladas to a covered container to store up to three days in the refrigerator.To reheat refrigerated enchiladas, preheat oven to 400F cover with foil and bake for about 20-25 minutes or until heated through.

Nutrition Facts : ServingSize 1 Enchilada, Calories 183 kcal, Carbohydrate 10 g, Protein 11 g, Fat 11 g, SaturatedFat 6 g, TransFat 0.003 g, Cholesterol 25 mg, Sodium 682 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g

VEGETARIAN BEAN AND CHEESE ENCHILADAS



Vegetarian Bean and Cheese Enchiladas image

Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.

Provided by Ali Slagle

Categories     dinner, weekday, burritos and nachos, casseroles, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces
4 garlic cloves, peeled and thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground cumin
1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
2 teaspoons chili powder
1/2 teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
1/4 cup sour cream, plus more for serving (optional)
2 (15-ounce) cans black beans, rinsed
5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)
10 to 12 (6-inch) soft corn or flour tortillas
Fresh cilantro leaves and stems, for serving

Steps:

  • Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
  • Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
  • Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
  • Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
  • Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
  • Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.

VEGETARIAN BEAN ENCHILADAS



Vegetarian Bean Enchiladas image

This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.

Provided by ladyroseofrohan

Categories     One Dish Meal

Time 50m

Yield 12 enchiladas, 12 serving(s)

Number Of Ingredients 12

1 green bell pepper, diced
2 tablespoons olive oil
8 ounces cream cheese
1 lb vegetarian refried beans
15 ounces canned red kidney beans or 15 ounces canned black beans
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 cup salsa, divided
12 flour tortillas
1 cup shredded cheese
1/4 cup heavy cream

Steps:

  • To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
  • Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
  • Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
  • Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
  • Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.

VEGETARIAN BEAN AND TOFU ENCHILADAS



VEGETARIAN BEAN AND TOFU ENCHILADAS image

Categories     Bean     Soy     Bake     Vegetarian

Yield 6-8

Number Of Ingredients 12

One can black beans
One can refried beans, can be fat free
One package tofu, cubed
Two carrots
Two celery stalks
Half an onion
Six to eight tortillas
Cooking spray or olive oil
Mexican cheese
Salsa, can be homemade
Taco seasoning
2 cans enchilada sauce

Steps:

  • Bake tofu at 350 degrees for 45 minutes or saute in 2tbsp of olive oil Saute chopped carrots, celery and onion in cooking spray or olive oil Heat drained black beans and refried beans on medium heat Add tofu, vegetables, taco seasoning and salsa (to taste) Spray baking dish with cooking spray Pour half a can of enchilada sauce in bottom of pan Spoon tofu and bean mixture into 6-8 tortillas, then place into pan Pour remaining sauce over tortillas Sprinkle with 1/4 cup cheese per enchilada Bake at 500 degres for 35 minutes covered, then uncover and bake for another 10 minutes

Tips

  • Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and ensure that your enchiladas are made perfectly.
  • Use High-Quality Tofu: The quality of your tofu will make a big difference in the final dish. Choose a firm or extra-firm tofu that is well-drained and pressed to remove excess moisture.
  • Season Your Tofu: Before adding your tofu to the enchiladas, season it with a flavorful marinade or sauce. This will help to add depth of flavor and prevent the tofu from being bland.
  • Use a Variety of Beans: Don't just stick to one type of bean. Using a variety of beans, such as black beans, pinto beans, and kidney beans, will give your enchiladas a more complex flavor and texture.
  • Pack Your Enchiladas Tightly: When assembling your enchiladas, pack them tightly into the baking dish. This will help to prevent them from falling apart when you bake them.
  • Don't Overcook Your Enchiladas: Enchiladas are best when they are baked until the cheese is melted and bubbly, but not overcooked. Overcooked enchiladas can become dry and tough.

Conclusion

Vegetarian bean and tofu enchiladas are a delicious and satisfying meal that is perfect for any occasion. They are easy to make, packed with flavor, and can be tailored to your own dietary preferences. So next time you are looking for a tasty and healthy vegetarian dish, give these enchiladas a try!

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