Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 enchiladas
- 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
- 2 (15 ounce) can enchilada sauce - I used medium heat
- 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
- 12 corn tortillas
- Shredded vegan cheddar (optional)
Preheat oven to 350°.
Filling: Saute onions until translucent.
Add garlic. Cook 30 seconds.
Add chopped red pepper, zucchini, and tofu. Cook until veggies are tender and tofu is browned.
Add corn, black, beans, and spices. Cook for a couple of minutes.
Enchiladas: Drizzle a small amount of olive oil into a frying pan over medium heat. Place corn tortillas one at a time into oil. Fry for 10 seconds on each side and place on paper towels to soak up extra oil. Add more oil as needed.
Fill a 9"x 13" baking dish with 1 cup enchilada sauce. (My baking dish was 7 1/2"x 9", so I baked the enchiladas in 2 batches).
Fill each tortilla with 3-4 tablespoons of filling. Roll tightly, and place seam side down into enchilada sauce. Repeat with the rest of tortillas.
Pour the rest of enchilada sauce over enchiladas. Top with vegan cheddar, if using. Bake at 350° for 15-20 minutes. Serve with vegan sour cream, sliced avocados, green onions or your favorites.
Calories: 126kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 124mg | Fiber: 3g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 9.8mg | Calcium: 65mg | Iron: 1mg