Black Bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce

You’ll fall in love with this healthy, plant-based enchilada recipe!

Black bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce

There are tons of healthy enchilada recipes out there. Low-Carb Stuffed Cabbage Enchiladas that use cabbage leaves instead of tortillas, Slow-Cooker Chicken Enchiladas that bake while you’re at work, and recipes like our Creamy Pumpkin Chicken Enchiladas that add a fun twist to the classic by using pureed pumpkin instead of the traditional red sauce. But there’s one thing that these (and even most vegetarian enchilada) recipes have in common: cheese. If you’re following a vegan or a plant-based diet, dairy is off the table, so we created these Black Bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce.

This recipe not only boasts an incredible nutritional profile, but it’s also dairy-free, gluten-free, and made with 100 percent plant-based ingredients. Add in the fact that it’s ready to eat in 40 minutes and contains only 333 calories per serving, and you may have found a new favorite recipe for meatless Monday!

What are the Best Tortillas for Enchiladas?

We've taken your favorite Tex-Mex flavors and combined them with the healthiest plant-based ingredients!

Some enchilada recipes call for flour tortillas, while others request corn tortillas. Which are the right ones to use? Well, it’s really up to you. Corn tortillas are traditional, but flour tortillas also work. Flour tortillas are easier to roll, and they don’t crack as easily. But we’ve found that heating corn tortillas briefly in the microwave makes them more malleable. So we kept things traditional and used corn tortillas in this recipe. It makes the recipe gluten-free,  but you can certainly swap-in flour tortillas if that’s what you have on hand.

If you’re concerned about your carbohydrate intake, make these Black Bean and Tofu Enchiladas low-carb by swapping in collard greens or cabbage leaves. Of course, you could also skip the tortillas altogether and turn this recipe into a casserole. Instead of going through the effort of rolling the enchiladas, simply transfer the tofu, beans, spinach, and enchilada sauce to a casserole dish. Bake it for the same amount of time and eat it as-is or over brown rice.

Making Super Satisfying Black Bean and Tofu Enchiladas

The delicious black bean and tofu enchiladas with creamy cilantro sauce make the perfect dinner or lunch time leftover!

The hardest thing for new plant-based eaters is eliminating dairy. Milk, cream, sour cream, yogurt, and cheese are commonly used in most cuisines, and it isn’t easy to think of how to make your favorite recipes without them. We did a few things when adapting this recipe for a vegan diet that we think you’ll find super satisfying.

For starters, we puree the tofu with cumin, chili powder, garlic powder, salt, and nutritional yeast. This not only allows you to skip the pressing step that makes tofu a pain to work with, but it also infuses the neutral-tasting tofu with a ton of added flavor. It becomes smoky, spicy, pungent, and cheesy. When combined with the grassy spinach and savory black beans, the combination is hard to beat.

We also very strategically created a creamy cilantro lime sauce to top our Black Bean and Tofu Enchiladas. It doesn’t contain any dairy, but the pureed avocado becomes ultra-creamy. The healthy fat replaces the unhealthy fats in cheese, and drizzling the sauce on top of the enchiladas sort of tricks your taste buds into thinking the dish contains cheese.

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