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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Black Bean and Vegetable Enchiladas Recipe

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This recipe for Black Bean and Vegetable Enchiladas is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 block firm tofu, drained and cut into 1/2 inch pieces
1 can black beans, drained and diced
1/2 onion, diced
1 zucchini, grated
2 carrots, grated
1 can black olives
1 can enchilada sauce
3/4 cup water
10-12 flour tortillas
dairy or vegan cheese crumbles (optional)
Directions:
Directions:
Add water to enchilada sauce and stir until well combined.
Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is one of my favorite vegetarian dishes.

 

 

 

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