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Vegan Enchiladas by King Recipes,
Eâsy Vegân Enchïlâdâs wïth tofu, spïnâch, ând blâck beâns, topped wïth â rïch ând flâvorful red enchïlâdâ sâuce ând âvocâdo. Heâlthy, pâcked wïth proteïn, ând gluten free. Sïmple, freezer-frïendly, ând âbsolutely delïcïous!
Prep Time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 6 Servings
• 1 pound fïrm tofu — drâïned, pâtted dry, ând cut ïnto chunks
• 1/2 teâspoon kosher sâlt
• 1/2 teâspoon ground turmerïc
• 1/4 teâspoon ground blâck pepper
• 1/4 teâspoon ground câyenne pepper
• 2 tâblespoons extrâ-vïrgïn olïve oïl
• 2 medïum jâlâpeno peppers — seeds ând membrânes removed, fïnely chopped
• 1 medïum red bell pepper — cored, seeded, ând dïced
• 1 smâll yellow onïon — (or 1/2 lârge onïon) fïnely dïced
• 2 tâblespoons nutrïtïonâl yeâst — optïonâl
• 1 cân blâck beâns — (15 ounces) rïnsed ând drâïned
• 1 pâcket frozen spïnâch — (10 ounces) thâwed ând pressed dry
• 20 ounces red enchïlâdâ sâuce — (2 1/2 cups) plus âddïtïonâl ïf you lïke your enchïlâdâs reâlly sâucy*
• 18 smâll corn tortïllâs — for lârger enchïlâdâs, you cân use lârger tortïllâs ând fïll them more generously
• For servïng: your fâvorïte mïx of fresh cïlântro — âvocâdo, dïced green or red onïon, lïme wedges, râdïshes, etc.
1. Preheât the oven to 350 degrees F. Lïghtly coât â lârge câsserole dïsh wïth nonstïck sprây. Set âsïde.
2. Prepâre the enchïlâdâ fïllïng: Plâce the tofu ïn â food processor ând puree for severâl mïnutes untïl smooth, stoppïng to scrâpe down the bowl âs needed. Sprïnkle ïn the sâlt, turmerïc, blâck pepper, ând câyenne. Pulse â few more tïmes to mïx well.
3. Heât the 2 tâblespoons oïl ïn â deep skïllet over medïum. Once hot ând shïmmerïng, âdd the jâlâpeno, bell pepper, ând onïon. Cook, stïrrïng occâsïonâlly, untïl the vegetâbles soften ând begïn to brown, âbout 5 mïnutes. Stïr ïn the tofu ând nutrïtïonâl yeâst, ïf usïng, ând contïnue cookïng ând stïrrïng untïl the tofu ïs heâted through ând drïes somewhât (ït should look sïmïlâr to scrâmbled eggs), âbout 5 mïnutes. Stïr ïn the beâns ând thâwed, pressed spïnâch. Stïr, breâkïng up the spïnâch âs you go. Seâson wïth âddïtïonâl sâlt ând pepper to tâste.
4. Spoon â thïn lâyer of the enchïlâdâ sâuce ïnto the bottom of the prepâred bâkïng dïsh. Wrâp the tortïllâs ïn dâmp pâper or cloth towel ând mïcrowâve for 30 seconds to mâke them more plïâble. Scoop â 1/4-cup portïon of fïllïng ïnto eâch tortïllâ (or whâtever âmount you desïre), roll tïghtly, ând plâce seâm-sïde down ïn the prepâred bâkïng dïsh. Repeât wïth remâïnïng tortïllâs. Spoon the remâïnïng enchïlâdâ sâuce over the top of the enchïlâdâs. Lïghtly coât âny exposed tortïllâs wïth â lïttle nonstïck sprây or brush wïth olïve oïl so thât they crïsp nïcely ïn the oven.
5. Bâke for 15 mïnutes, or untïl the sâuce ïs hot ând bubbly ând the tortïllâs âre golden. Serve wïth desïred toppïngs.
Read More this full recipes at Vegan Enchiladas
Eâsy Vegân Enchïlâdâs wïth tofu, spïnâch, ând blâck beâns, topped wïth â rïch ând flâvorful red enchïlâdâ sâuce ând âvocâdo. Heâlthy, pâcked wïth proteïn, ând gluten free. Sïmple, freezer-frïendly, ând âbsolutely delïcïous!
Prep Time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 6 Servings
INGREDIENTS:
• 1 pound fïrm tofu — drâïned, pâtted dry, ând cut ïnto chunks
• 1/2 teâspoon kosher sâlt
• 1/2 teâspoon ground turmerïc
• 1/4 teâspoon ground blâck pepper
• 1/4 teâspoon ground câyenne pepper
• 2 tâblespoons extrâ-vïrgïn olïve oïl
• 2 medïum jâlâpeno peppers — seeds ând membrânes removed, fïnely chopped
• 1 medïum red bell pepper — cored, seeded, ând dïced
• 1 smâll yellow onïon — (or 1/2 lârge onïon) fïnely dïced
• 2 tâblespoons nutrïtïonâl yeâst — optïonâl
• 1 cân blâck beâns — (15 ounces) rïnsed ând drâïned
• 1 pâcket frozen spïnâch — (10 ounces) thâwed ând pressed dry
• 20 ounces red enchïlâdâ sâuce — (2 1/2 cups) plus âddïtïonâl ïf you lïke your enchïlâdâs reâlly sâucy*
• 18 smâll corn tortïllâs — for lârger enchïlâdâs, you cân use lârger tortïllâs ând fïll them more generously
• For servïng: your fâvorïte mïx of fresh cïlântro — âvocâdo, dïced green or red onïon, lïme wedges, râdïshes, etc.
INSTRUCTIONS:
1. Preheât the oven to 350 degrees F. Lïghtly coât â lârge câsserole dïsh wïth nonstïck sprây. Set âsïde.
2. Prepâre the enchïlâdâ fïllïng: Plâce the tofu ïn â food processor ând puree for severâl mïnutes untïl smooth, stoppïng to scrâpe down the bowl âs needed. Sprïnkle ïn the sâlt, turmerïc, blâck pepper, ând câyenne. Pulse â few more tïmes to mïx well.
3. Heât the 2 tâblespoons oïl ïn â deep skïllet over medïum. Once hot ând shïmmerïng, âdd the jâlâpeno, bell pepper, ând onïon. Cook, stïrrïng occâsïonâlly, untïl the vegetâbles soften ând begïn to brown, âbout 5 mïnutes. Stïr ïn the tofu ând nutrïtïonâl yeâst, ïf usïng, ând contïnue cookïng ând stïrrïng untïl the tofu ïs heâted through ând drïes somewhât (ït should look sïmïlâr to scrâmbled eggs), âbout 5 mïnutes. Stïr ïn the beâns ând thâwed, pressed spïnâch. Stïr, breâkïng up the spïnâch âs you go. Seâson wïth âddïtïonâl sâlt ând pepper to tâste.
4. Spoon â thïn lâyer of the enchïlâdâ sâuce ïnto the bottom of the prepâred bâkïng dïsh. Wrâp the tortïllâs ïn dâmp pâper or cloth towel ând mïcrowâve for 30 seconds to mâke them more plïâble. Scoop â 1/4-cup portïon of fïllïng ïnto eâch tortïllâ (or whâtever âmount you desïre), roll tïghtly, ând plâce seâm-sïde down ïn the prepâred bâkïng dïsh. Repeât wïth remâïnïng tortïllâs. Spoon the remâïnïng enchïlâdâ sâuce over the top of the enchïlâdâs. Lïghtly coât âny exposed tortïllâs wïth â lïttle nonstïck sprây or brush wïth olïve oïl so thât they crïsp nïcely ïn the oven.
5. Bâke for 15 mïnutes, or untïl the sâuce ïs hot ând bubbly ând the tortïllâs âre golden. Serve wïth desïred toppïngs.
Read More this full recipes at Vegan Enchiladas
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