This recipe has a few steps, but it really comes together easily. Chop everything before doing any cooking, then while the filling is cooking, you can start the enchilada sauce.
This recipe is adapted from I Love Vegan:
Ingredients:
- small corn tortillas
- green onion, for topping
- cilantro, for topping
- 1 ripe avocado, sliced or chopped, for topping
Filling:
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 cups (1 can) cooked black beans, drained
- 3 tsp chili powder (divided)
- 1 block extra-firm tofu, crumbled
- 2 cups kale, chopped
- ⅓ cup chopped green or red bell pepper
- ½ cup salsa
Enchilada Sauce:
- ⅓ of bean mixture from filling
- 1 cup salsa
- 1 cup vegetable broth
- 1 tsp chili powder
Filling Directions:
- In a large skillet, 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, over medium-high heat, add crumbled tofu, kale, and chopped bell pepper. Cook for 5-10 minutes. Add ½ cup salsa and 1 tsp chili powder. Mix well. Add ⅔ of the bean mixture from step 1. Mix well. Taste and adjust seasoning as needed.
Enchilada Sauce Directions:
- In a blender, blend remaining ⅓ 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.
Assembly:
- Preheat oven to 375F.
- In a baking dish, spread about 1/3 of the sauce into the bottom of the pan.
- Place the corn tortillas in an even layer over the sauce.
- Spread the filling on top of the tortillas.
- Spread the remaining sauce over the tortillas.
- Bake for 20-25 minutes.
- Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.
Enjoy 🙂
VegansNaturally 