April 11, 2009
This recipe is courtesy of my husband Scott, who could eat Mexican food at every meal for a week straight and still want more. Thus, it was no surprise to me that he whipped up enchiladas when it was his turn to cook. I can't remember why I bought liquid smoke, but ever since I've had it, Scott's been on a mission to slip it into our food every chance he's got. Tonight he added it to our basic enchilada recipe and WOW! This little addition made all the difference in the world. These enchiladas went from good and tasty to freakin' a-m-a-z-i-n-g.
Liquid smoke takes basic bean and tofu enchiladas to a new and unbelievably delicious level. I use the enchilada sauce in my cookbook, but any canned or bottled fat-free vegetarian enchilada sauce will due.
15 ounces extra-firm tofu
15 ounces black beans, drained and rinsed
2 tsp liquid smoke
1 tsp hot sauce
8 whole whole wheat wraps
15 ounces enchilada sauce
1 tsp garlic powder
Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.