Black Bean Smothered Plantain & Tofu Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Enchiladas rolled with smoky tofu and plantains, baked in a spicy chili sauce, and served with refried black beans. This vegan main is satisfying and flavorful, with a depth from cumin and liquid smoke.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1/2 large onion, (or 1 small)
- 2 garlic cloves, (minced)
- 1 14 ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 cups water
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, (or to taste)
- 3-4 tablespoons vegetable oil
- 3 very ripe plantains, (cut into 1/2 inch thick pieces)
- 1/2 large onion, (or 1 small onion chopped)
- 1 14 ounce package extra firm tofu, drained and patted dry
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1/2 teaspoon liquid smoke
- pinch cayenne
- 12 small corn tortillas
- Avocado
- Fresh Cilantro
- Hot Sauce
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 959mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1150mg
- Calcium
- 314mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 959MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.