Vegan Smokey Black Bean & Tofu Enchiladas Recipe

Posted by:Lindsay S. Nixon Category: Recipe

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.

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Recipe:Smoky Black Bean Enchiladas

Picture of Smoky Black Bean Enchiladas

Prep time: | Cook time: | Total: | 8 servings


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.



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.