Looking for the perfect vegan enchilada recipe? You've found it! These vegan black bean, tofu and vegetable enchiladas can be made in advance and frozen, so make plenty and set some aside for later. Try making your own homemade enchilada sauce too for an even fresher taste.
These vegetarian vegetable enchiladas are also vegan if you use a vegan soy cheese, or just omit the cheese altogether, you really won't miss it. I like them both ways - both with and without cheese. With all the flavor on the inside, you won't even miss the cheese. It helps, however, if you use homemade enchilada sauce if you're making them vegan, in order to maximize the flavor. Or, for something a little different, try making them with a green enchilada sauce.
- 1 block firm tofu, drained well and cut into 1/2 inch pieces
- 1 can black beans, drained and diced
- 1/2 onion, diced
- 1 zucchinni, grated
- 2 carrots, grated
- 1 can black olives
- 1 can enchilada sauce
- 3/4 cup water
- 10-12 flour tortillas
- small handful shredded cheese, or vegan cheese (optional, for topping only)
First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it. Not sure how to press your tofu? If you're new to vegetarian cooking and you're not sure how to press tofu, see this easy step-by-step guide: How to press tofu
Once your tofu is prepared and well-pressed, add the water to the enchilada sauce and whisk together until well combined.
Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.
Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan or square casserole dish.
When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese or vegan cheese if desired.
Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.
Allow your enchiladas to cool for at least five minutes before serving. This will help dissipate a bit of the extra moisture and make them easier to serve.
Enjoy your homemade vegetarian and vegan vegetable enchiladas!
Recipe tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them right away and they will absorb the moisture and flavor.