Published: May 13, 2019 · Modified: Aug 8, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

Vegan Tofu Enchiladas with Black Beans

Name: Vegan Tofu Enchiladas with Black Beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/2 cup chopped onion; 2 tablespoons olive oil (+ more for cooking tortillas); 1 clove garlic (minced); 1/2 cup chopped red pepper; 1/2 cup chopped zucchini; 1 1/2 cups chopped firm tofu ((7 ounces)); 1/2 cup corn; 1/2 cup black beans; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon Mexican oregano (crushed in your hands); 1/4 teaspoon cayenne pepper; Salt and pepper; 2 (15 ounce) can enchilada sauce (- I used medium heat); 12 corn tortillas; Shredded vegan cheddar ((optional)); Sliced avocado; Vegan sour cream; Chopped green onion

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These Vegan Tofu Enchiladas with Black Beans are loaded with veggies. This easy meal can be on the table in 45 minutes!

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These Vegan Tofu Enchiladas with Black Beans are rich and comforting. There's no need to go to a Mexican restaurant for enchiladas when it's so easy to make your own!

Have you tried Amy's Black Bean Vegetable Enchiladas? They are delicious!

Well, they were the inspiration for these Tofu Enchiladas. They are loaded with tofu, black beans, bell pepper, corn, onions, and zucchini.

I used to eat them when I worked away from home and I wanted a meal fast. Now that I cook a ton more, I thought I would make my interpretation of them since I love the combination of ingredients.

Another enchilada recipe to try is my Spinach, Tofu, and Pine Nut Enchiladas. They have a roasted green chile sauce.

You might also like my Jackfruit Enchiladas recipe and my Vegan Mexican Tortilla Pizza recipe.

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🧾 Ingredients
📖 Variations / Additions
🔪 Instructions
🥡 Storage
💭 Tips
🍽 Serving
🌮 Other Vegan Mexican Recipes
🎥 Video
📋 Recipe
💬 Comments

🧾 Ingredients

Onion: Adds a sweet, savory pungent flavor.
Olive oil: To cook the veggies
Garlic: Adds a pungent flavor.
Vegetables: I used red bell pepper, zucchini, and corn. Use your favorites. Mushrooms, sweet potato or butternut squash would also work well.
Tofu: I used firm tofu. You could also use extra firm tofu.
Black beans: You could also use pinto beans or leave them out.
Spices: cumin, chili powder, Mexican oregano, cayenne pepper: Adds warming spicy flavors. You could also use taco seasoning.
Salt and pepper: Enhance flavors and adds flavors.
Enchilada sauce: I used a store-bought enchilada sauce. You could make a homemade sauce or use a green sauce as well.
Corn tortillas: You could also use cassava flour or another type of flour tortilla. Since posting this I found out I have a corn intolerance, so the recipes I make now include alternatives to corn tortillas.
Vegan cheddar: I like to add vegan cheese for a cheesy flavor, but it's totally optional.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 Variations / Additions

Mushrooms
Sweet potato
Butternut squash
Pumpkin
Spinach
Tomato
Black olives
Large gluten-free tortillas to make smothered burritos

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🔪 Instructions

Heat olive oil in a large skillet Add chopped onions and sauté until translucent.
Add garlic, then red pepper, zucchini, and tofu. Cook until the veggies are crisp tender and the tofu is browned.
Add corn, black beans, and spices. Set aside.
Heat olive oil in a frying pan. Place corn tortillas in oil one at a time and fry for 10 seconds on each side. This helps with flavor and to make the tortillas more pliable.
Add more oil as needed. Place on paper towels to soak up the extra oil.
Pour a little enchilada sauce in a baking dish. Fill each tortilla with 3-4 tablespoons of the tofu mixture. Roll tightly and place seam side down on enchilada sauce.
Cover with more enchilada sauce and top with shredded vegan cheddar if using. My baking dish is 7 ½" x 9 ½" so I baked my enchiladas in two batches.

These tofu and black bean enchiladas bake pretty quickly. They only need about 15-20 minutes to bake.

🥡 Storage

This tofu enchilada recipe will last up to 5 days in an airtight container the refrigerator.

💭 Tips

Use medium thickness corn tortillas. If they are too thin they'll fall apart easily.
It may be tempting to skip the step for frying the corn tortillas. Frying them in oil adds flavor and makes them more pliable. Traditionally, after frying the tortillas, you would dip them in heated enchilada sauce. I skip this step because it's messy, and the tortillas still soak up the sauce once they are in the baking dish.
Chop the red pepper and zucchini about the same size so that they cook at the same time. The tofu will be slightly larger (see photos or video).
Don't overstuff the tortillas. You want to be able to roll them and have them stay together. Depending upon the size of your tortillas, 3-4 tablespoons of filling should be sufficient.
Just like salsa, enchilada sauce comes in different spice levels. Buy for your taste buds. I get a medium spice level because I have never seen one marked "spicy".
I topped my enchiladas with sliced avocado, vegan sour cream, and green onion. You could use your favorite toppings or none at all, but I really liked these additions.