Black Bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce

If you’re on the hunt for a hearty, satisfying meal that is both nourishing and bursting with flavor, look no further than these Black Bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce. This dish is a delightful fusion of savory black beans, protein-packed tofu, and a creamy sauce that brings everything together beautifully. Whether you’re preparing a weeknight dinner or impressing guests with your culinary skills, these enchiladas are sure to be a hit. Let’s dive into why this recipe has earned a permanent spot in my kitchen.

Why It’s My Go-To

These Black Bean and Tofu Enchiladas are a staple because they check all the boxes: they’re plant-based, quick to prepare, and incredibly satisfying. The combination of black beans and tofu creates a protein-rich filling that will keep you full and energized. The creamy cilantro lime sauce adds a refreshing zing that elevates the dish to a new level. Plus, they’re versatile; you can customize the filling with whatever veggies you have on hand.

Ingredient List

To make these delicious enchiladas, gather the following ingredients:

• 1 medium avocado
• 1 cup fresh cilantro leaves
• 2/3 cup water (plus additional as needed)
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cumin
• Juice of 2 limes
• 2 1/2 cups sugar-free red enchilada sauce
• 8 ounces firm tofu (packaged, drained)
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 tablespoons nutritional yeast
• 1/4 cup vegetable broth or water
• 1 red bell pepper (seeded and diced)
• 1 medium red onion (diced)
• 2 cups baby spinach
• 15 ounces canned black beans (drained and rinsed)
• 12 small corn tortillas
• Cilantro for garnish

Setup & Equipment

Before you start cooking, make sure you have the following equipment ready:

• Large skillet for sautéing
• Blender or food processor for the sauce
• Baking dish (9×13 inches recommended)
• Spatula for mixing
• Measuring cups and spoons
• Knife and cutting board

Cooking Black Bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce: The Process

Step 1: Prepare the Creamy Cilantro Lime Sauce

In your blender or food processor, combine the medium avocado, cilantro leaves, 2/3 cup of water, 1/2 teaspoon of kosher salt, 1 teaspoon of ground cumin, and the juice of 2 limes. Blend until smooth, adding more water if necessary to reach your desired consistency. Set aside.

Step 2: Cook the Filling

In a large skillet, heat a splash of vegetable broth over medium heat. Add the diced red onion and red bell pepper, sautéing until softened, about 5 minutes.

Step 3: Add the Tofu and Spices

Crumble the drained tofu into the skillet. Add 2 teaspoons of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1/2 teaspoon of kosher salt, and 2 tablespoons of nutritional yeast. Mix well and cook for another 5 minutes, allowing the flavors to meld together.

Step 4: Stir in the Spinach and Black Beans

Add the baby spinach and black beans to the skillet, stirring until the spinach wilts and everything is heated through, about 2-3 minutes.

Step 5: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a corn tortilla, spoon some of the filling into the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 6: Top with Sauce

Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well coated.

Step 7: Bake

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, allowing the top to get bubbly and slightly crispy.

Step 8: Serve with Creamy Sauce

Once baked, remove from the oven and let cool for a few minutes. Drizzle the creamy cilantro lime sauce over the enchiladas and garnish with fresh cilantro.

Texture-Safe Substitutions

If you’re looking to mix things up or accommodate dietary preferences, consider these substitutions:

• Swap firm tofu for tempeh for a nuttier flavor and a firmer texture.
• Use quinoa or brown rice instead of black beans for a different protein source.
• Try using zucchini or mushrooms in place of the red bell pepper for added moisture.
• For a nut-free sauce, replace the avocado with silken tofu.

If You’re Curious

This dish is not only delicious but also packed with nutrients. Black beans are a fantastic source of fiber and protein, while the spinach adds a boost of vitamins. Tofu provides essential amino acids, making this meal both wholesome and satisfying. Plus, the vibrant flavors from the cilantro lime sauce make it irresistible!

Save It for Later

If you find yourself with leftovers (which is rare, trust me!), these enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze wonderfully! Just make sure to cover them well to prevent freezer burn. When ready to enjoy, simply thaw in the fridge overnight and reheat in the oven.

FAQ

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas, cover them with sauce, and refrigerate them for up to a day before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.

Is there a way to make these enchiladas spicier?

Yes! You can add diced jalapeños to the filling or sprinkle some red pepper flakes into the sauce for an extra kick. Adjust according to your spice preference!

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditional and gluten-free, you can certainly use flour tortillas if you prefer. Just be sure to adjust the cooking time as needed, as flour tortillas may cook faster.

What can I serve with these enchiladas?

These enchiladas pair beautifully with a simple side salad, some avocado slices, or even a dollop of guacamole for extra creaminess. You could also serve them with Mexican-style rice or quinoa for a complete meal.

You Might Also Like

• Vegan Tacos with Avocado Cream
• Spicy Quinoa Bowl with Roasted Vegetables
• Mediterranean Chickpea Salad
• Sizzling Vegetable Fajitas

Wrap-Up

These Black Bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce are the perfect combination of hearty and healthy. They’re easy to make, packed with flavor, and sure to satisfy your cravings. Whether you’re a seasoned home cook or just getting started, this recipe is approachable and rewarding. So gather your ingredients and get ready to enjoy a delicious meal that will leave you feeling fantastic!