Instructions

• Make the cilantro lime sauce: in a blender combine 1 medium avocado, 1 cup cilantro leaves, 2/3 cup water, 1/2 teaspoon kosher salt, 1 teaspoon ground cumin, and the juice of 2 limes. Blend until smooth, adding additional water as needed for desired consistency. Cover and refrigerate until ready to use.
• Preheat the oven to 400°F. Spread 1/2 cup of the 2 1/2 cups red enchilada sauce in the bottom of a 9 x 13-inch casserole pan and set aside.
• Prepare the tofu: pat 8 ounces firm tofu dry and chop into large pieces. Place the tofu in a food processor and puree until smooth, stopping to scrape down the bowl as needed.
• Season the pureed tofu: add 2 teaspoons ground cumin, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 2 tablespoons nutritional yeast to the food processor. Pulse until well combined. Transfer the tofu mixture to a bowl and set aside.
• Cook the vegetables: heat 1/4 cup vegetable broth (or water) in a large skillet over medium-high heat. Add the diced red bell pepper and diced medium red onion and cook, stirring occasionally, until the vegetables are tender, about 4–6 minutes.
• Add the tofu mixture to the skillet and cook, stirring frequently, about 5 minutes, until the mixture firms and resembles scrambled eggs.
• Stir in 2 cups baby spinach and the 15 ounces drained, rinsed black beans. Cook, stirring, until the spinach is wilted and the beans are warmed through, about 2–3 minutes. Taste and add additional kosher salt if desired. Remove from heat.
• Warm the 12 small corn tortillas in the microwave for about 30 seconds, until pliable. Working one at a time, lay a tortilla flat, add 1/4 cup of the filling to the center, spoon 1 tablespoon of the red enchilada sauce over the filling, and roll tightly. Place each rolled tortilla seam-side down in the prepared casserole dish. Repeat until all tortillas are filled and placed in the dish.
• Pour the remaining red enchilada sauce evenly over the rolled tortillas.
• Bake uncovered for 15–20 minutes, until the sauce is bubbling.
• Remove from the oven, drizzle the cilantro lime sauce over the enchiladas, garnish with additional cilantro leaves, and serve hot.