You will fall in love with this healthy, plant-based enchilada recipe!
There are tons of healthy enchilada recipes out there. Low-carb stuffed cabbage enchiladas use the cabbage leaves instead of tortillas, Slow cooker chicken enchiladas baking while you’re at work and recipes like ours Creamy pumpkin and chicken enchiladas This gives the classic a fun twist by using pureed pumpkin instead of the traditional red sauce. These (and even most vegetarian enchilada) recipes have one thing in common: cheese. If you are vegan or plant-based, dairy products are off the table. That’s why we created these enchiladas with black beans and tofu with a creamy coriander and lime sauce.
Not only does this recipe offer an incredible nutritional profile, it’s also dairy-free, gluten-free, and made from 100 percent plant-based ingredients. Add in that it’s ready to eat in 40 minutes and only has 333 calories per serving, and you may have found a new favorite Meatless Monday recipe!
What are the best tortillas for enchiladas?
Some enchilada recipes call for flour tortillas while others call for corn tortillas. Which are the right ones? Well, it’s really up to you. Corn tortillas are traditional, but flour tortillas work too. Flour tortillas are easier to roll and do not crack easily. However, we have found that briefly heating corn tortillas in the microwave makes them more malleable. So we kept things traditional and used corn tortillas in this recipe. It makes the recipe gluten-free, but you can certainly trade in flour tortillas if you have this on hand.
If you’re concerned about your carb intake, get these black bean and tofu enchiladas low in carb by swapping in collard greens or cabbage leaves. Of course, you can also skip the tortillas entirely and turn this recipe into a casserole. Instead of rolling the enchiladas, just put the tofu, beans, spinach, and enchilada sauce in a baking dish. Bake it for the same time and eat it as it is or over brown rice.
Super satisfying black bean and tofu enchiladas
The hardest part for new plant-based eaters is eliminating dairy products. Milk, cream, sour cream, yogurt, and cheese are commonly used in most kitchens, and how to make your favorite recipes without them is not easy. We did a few things in adapting this recipe to a vegan diet that we think you will be very pleased with.
To start with, we puree the tofu with cumin, chili powder, garlic powder, salt and nutritional yeast. This way, not only can you skip the pressing step that makes working with tofu a pain, but it also lets you add a ton of extra flavor to the neutral-tasting tofu. It becomes smoky, spicy, hot and cheesy. Combined with the grassy spinach and hearty black beans, the combination is hard to beat.
We also very strategically created a creamy coriander and lime sauce to top our enchiladas with black beans and tofu. It does not contain dairy products, but the pureed avocado turns out to be extremely creamy. The healthy fat replaces the unhealthy fats in the cheese, and the drizzle of the sauce on the enchiladas will make your taste buds believe the dish contains cheese.
Coriander and lime sauce
- 1 avocado medium
- 1 Cup Coriander leaves
- 2/3 Cup water plus additional as needed
- 1/2 teaspoon kosher salt
- 1 teaspoon cumin ground
- 2 Lemons juiced
- 2 1/2 cups red enchilada sauce sugar free
- 8th Ounces firm tofu packaged, drained
- 2 teaspoon cumin ground
- 1 tablespoon Chilli powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoon Nutritional yeast
- 1/4 Cup Vegetable broth or water
- 1 Red pepper cored, diced
- 1 Red onion medium, diced
- 2 cups Baby spinach
- 15th Ounces black beans canned, drained, rinsed
- 12th Corn tortillas small
- coriander for garnish
Coriander and lime sauce
To make the coriander and lime sauce, combine the ingredients in a blender. Blend everything smoothly and add extra water as needed. Cover the sauce and store in the refrigerator until ready to use.
To prepare the enchiladas, preheat the oven to 400 degrees. Spread half a cup of enchilada sauce on the bottom of a 9 x 13 baking dish and set aside.
Pat the tofu dry and cut into large pieces. Put the tofu in the food processor and puree it until smooth. Stop to scrape the sides of the bowl as needed. Add the cumin, chili powder, garlic powder, kosher salt, and nutritional yeast. Pulse until everything is well mixed. Put aside.
In a large pan, heat the vegetable stock over medium-high heat. Add paprika and onion. Cook, stirring occasionally, until the vegetables are tender.
Stir in the tofu mixture and cook for about 5 minutes until the mixture resembles scrambled eggs.
Stir in the spinach and black beans and cook until the spinach is wilted and the beans are warmed through. Season the mixture with additional salt.
Heat the tortillas in the microwave for about 30 seconds until they are soft and easy to work with. Place the tortillas on a flat surface and place 1/4 cup of the filling in the center of the tortilla. Pour 1 tablespoon of enchilada sauce over the filling and roll the tortillas tightly into a long cylinder. Place the rolled tortillas seam down in the prepared baking dish and keep filling them until there are no tortillas left.
Pour the remaining enchilada sauce over the tortillas. Bake for 15 to 20 minutes until the sauce is bubbling.
Drizzle the coriander and lime sauce over the enchiladas and garnish with coriander leaves. Serve hot.
SmartPoints (Freestyle): 10
Did you make this recipe
Tag @skinnyms on Instagram or tag it with #skinnyms
This incredible plant-based recipe is just one of the thousands of healthy recipes on the website. Follow us on Facebook, Instagram or Pinterest to find all of your new favorites. Subscribe to our daily eNewsletter and we will send you the latest articles.