Vegan Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with seasoned tofu, spinach, and black beans, topped with red enchilada sauce and fresh cilantro. A hearty, plant-based take on a classic that's freezer-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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.)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 851mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 697mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 851MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.