Black Bean Tofu Scramble Vegan Enchiladas
These Black Bean Tofu Scramble Vegan Enchiladas are loaded with a hearty tofu scramble of black beans & veggies and are topped off with a green chili cream sauce.
Raise your hand if you love enchiladas!
I hope both of your hands are in the air like mine are, because today we are giving enchiladas some serious love with these Black Bean Tofu Scramble Vegan Enchiladas.
My original intention for this recipe was for it to be a breakfast/brunch type meal.
I mean tofu scramble kinda screams breakfast.
But after making these, I realized…you can eat these any time of day.
If you do like a savory breakfast then these are perfect.
Make them on a Sunday and you have breakfast for the whole week – score!
Or, make them on a Sunday and you have lunch for the whole week.
Or, make them on Sunday and freeze them for an easy mid-week dinner.
The possibilities are endless, but the moral of the story is these enchiladas are super versatile and perfect for meal prepping.
Not only are they filled with lots of healthy veggies, they also have protein-packed tofu and fiber-filled black beans.
AND they taste amazing.
Healthy and tasty…that’s what I’m talking about.
When making these I opted for a medium-sized flour tortilla – i.e. mine were on the larger size.
Think semi-burrito sized.
But you could totally use smaller tortillas and get more enchiladas out of the filling. I was able to make six large enchiladas, but you could easily make double that amount with different tortillas.
TSV TIP: Mission Tortillas are vegan! They state it right on their website. So save yourself some time and head straight for their brand if you don’t feel like reading labels at the grocery store.
To add a little creaminess to these, I made a green chili cream sauce that I put in each enchilada as well as drizzled over the top.
This sauce is a little milder than my Jalapeño Cream Sauce that you’ve seen me use time and time again, so for all of you that like less zip, this sauce will be perfect for you.
Whether you eat these for breakfast, lunch or dinner, you will not be disappointed!
Need more enchilada inspo? Check out my Black Bean Green Chili Vegan Enchiladas or Black Bean Potato Enchiladas.
Black Bean Tofu Scramble Vegan Enchiladas
Ingredients
FOR GREEN CHILI CREAM SAUCE
- 1/4 cup vegan cream cheese*
- 1 4 oz can green chilies
- 1/2 jalapeno deseeded and diced
- 1/4 cup cilantro finely diced
- 1 tsp cumin
- 1/2 lime juiced
- water if needed
FOR THE ENCHILADA FILLING
- 1 tsp olive oil
- 3 cloves garlic diced
- 1/2 red onion diced
- 1 bell pepper deseeded and chopped
- 1/2 cup corn
- 1 jalapeno deseeded and diced
- 2 cups baby spinach loosely packed and chopped
- 1 15 oz can black beans drained and rinsed
- 1/2 lime juiced
- 2 tsp paprika
- 2 tsp cumin
- 1 14 oz package firm tofu drained and dried off
- salt and pepper to taste
- red pepper flakes optional
- 1/2 cup red enchilada sauce
FOR THE ENCHILADAS
- 6-12 flour tortillas**
- 1 cup red enchilada sauce
- green chili cream sauce
- avocado slices, cilantro optional
Instructions
FOR GREEN CHILI CREAM SAUCE
- Combine all ingredients (other than water) in a small bowl. Stir to combine and add water as needed to thin to desired consistency.*** Set aside.
FOR ENCHILADA FILLING
- Heat olive oil in a large pan over medium heat. Add garlic and onion and cook until onion begins to soften (approx. 3 minutes), stirring frequently.
- Add remaining ingredients other than enchilada sauce.
- Break tofu apart with a wooden spoon and stir frequently until spinach is wilted, the veggies have softened and everything is heated through. Taste and adjust seasoning as needed.
- Remove from heat and add enchilada sauce. Stir to combine and set aside.
FOR THE ENCHILADAS
- Preheat oven to 350 degrees.
- Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds.****
- Cover the bottom of a baking dish with 1/2 a cup of enchilada sauce. Fill each tortilla with 1/4 cup of tofu scramble filling & a drizzle of green chili cream sauce (there should be about 2-4 tablespoons of cream sauce leftover after you have filled all of the enchiladas). Roll tortilla up to contain the filling. Place each filled tortilla seam side down in the baking dish.
- Top with remaining enchilada sauce and place in the oven for 10-20 minutes (or until warmed through).
- Remove from oven and drizzle remaining cream sauce over the enchiladas. Top with avocado slices and cilantro.
- Serve and enjoy.
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
I loved these. But I have to say the prep time is really off. It seemed to take forever chopping everything. I used smaller tortillas and got 3 extra pans for the freezer.
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I really enjoyed this recipe. Instead of tofu i used soy chorizo for some extra spice and flavor. It was a great way to feed a crowd in the morning. Everyone loved it! Thank you for sharing.
Yum – that swap sounds delish!
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I made this for brunch and it was incredibly delicious! I will definitely be making it again.
So glad you enjoyed these! Just another excuse to have brunch, right? 🙂
Wow! This really looks delish! I wish I was this good at making Mexican food. The ingredients for Mexican food in Sweden are really limited, so I haven’t tried my hand at these types of recipes that much. This looks very inspiring though!