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.
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.
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.
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.
**I used medium-sized tortillas and was able to make 6 enchiladas, but if you use small tortillas you should be able to make 12.
***You can run this sauce through a blender for a creamier consistency.
****This makes the tortillas easier to work with.