Easy Eats: Tofu and Black Bean Enchiladas

Tonight's tasty and nutritious dinner is ready to roll.

Kelly GibneyChef
  • prepare
  • cook
  • 4 servings
  • Easy
A rectangular dish of tofu and black bean enchiladas topped with avocado and coriander leaves.
Caption:Tofu and black bean enchiladas by Kelly Gibney.Photo credit:Kelly Gibney

There's a whole block of tofu grated into the filling for these enchiladas, which both absorbs all the spicy flavours and gives the dish a big protein boost.

Ingredients

  • 2-3 Tbsp olive oil
  • 1 large onion, diced
  • 4 garlic cloves, diced
  • 1 Tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp chilli powder (optional)
  • 300g block firm tofu, grated
  • 250g Swiss brown or button mushrooms, roughly diced
  • 2 x 400g tins black beans, drained and rinsed
  • 2 x 400g tins chopped tomatoes
  • 8 medium tortillas
  • Storebought salsa, for topping
  • Grated cheese, for topping
  • Diced avocado, for topping
  • A handful of fresh coriander leaves, for topping

Instructions

  1. Heat a glug of oil in a sauté pan over a medium heat. Cook the onion until tender and translucent. Add the garlic and cook for a further minute.
  2. Add the cumin, paprika and chilli and cook for a minute in the pan until fragrant.
  3. Push the onions and garlic to one side of pan, turn the heat up a little higher and add the grated tofu. If the pan is dry, add a little more oil. Spread the tofu out evenly across the surface of the pan and let it fry for 2 minutes without moving. This will brown it a little and get rid of excess moisture.
  4. Mix everything together again and add the mushrooms. Sauté, tossing regularly until the mushrooms are glossy and have softened a little.
  5. Add the black beans and chopped tomatoes. Bring to a boil.
  6. Reduce to a simmer and cook for 15 minutes. Taste and season generously.
  7. Preheat oven to 180C.
  8. Place filling (3 or 4 spoonfuls) down the centre of each tortilla, roll and place on an oven-proof tray seam side down. Tuck each rolled up tortilla snugly against each other.
  9. Pour some salsa on top and then finish with plenty of grated cheese.
  10. Bake for 15-20 minutes until piping hot and the cheese is lightly browned.Finish with some chopped avocado and fresh coriander before serving.

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