Tuesday, May 7, 2013

Meatless Monday - Tofu-Black Bean Enchiladas

"Dinner's Ready!"
I know it's Tuesday....this is what I would have posted yesterday, but I ran out of time! This dish makes 10 enchiladas. We had it for dinner last night.

You will need:
Flour Tortillas
Canola Spray
19 oz can Enchilada sauce
16 oz can Refried beans
10oz package of Tofu crumbles (I used "politely hot")
15 oz can Black beans, drain and rinse
Shredded Cheese
1/2 cup Corn (frozen is ok)
optional for garnish are some black olives, green chilies, chopped tomato

Mix together the tofu, corn, refried beans, the black beans and 1/3 of the can of enchilada sauce.

Spray your baking pan 13 x 9 or larger. Spoon some of the tofu mixture into tortilla fold up and place - seam down - in pan. Continue until mixture all used up.

Cover enchiladas with the remaining
2/3 can of enchilada sauce. Top with the cheese and if you wish some sliced olives, chilies, tomato etc. Cover with foil and bake for 25 mins.

Serve with a side salad and salsa. It reheats in the microwave really well for a quick lunch the day after. If I made it again I would try mexican cheese and lots more of it!


  1. Oooh that sounds delish! I'm making something similar tomorrow with sweet potatoes and black beans.


    1. That sounds lovely PPC hope you blog about your dish!


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