Pinto Bean & Tofu Enchiladas 2


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Before we stopped eating meat, one of our favorite meals was Beef Enchiladas from Heather Eats Almond Butter. The filling was so easy to make. Now I use the same basic idea for meatless enchiladas—Pinto Bean & Tofu Enchiladas. Mmm!

Pinto Bean & Tofu Enchiladas l Love.Bake.Read

Let me tell you about the tofu first. All you do is toss tofu cubes and salsa together, mix to combine, and bake in the oven. The tofu comes out sooo flavorful. It’d make a good snack all on its own. We don’t eat tofu as much as we used to, but we try to fit it in every once in a while because it adds such good protein to our meals.

Pinto Bean & Tofu Enchiladas l Love.Bake.Read

Flour tortillas are filled with a cheesy rice mixture that includes pinto beans, corn, chipotle in adobo, red pepper flakes, salsa and sour cream. I told you it was super easy. Toss on some tofu cubes and shredded cheddar cheese, roll up the tortillas, spoon on some enchilada sauce, top with more cheese, and pop them in the oven to do their thing.

Pinto Bean & Tofu Enchiladas l Love.Bake.Read

Pinto Bean & Tofu Enchiladas

Yields 11 enchiladas

For the tofu

  • Non-stick spray
  • 1 container extra firm tofu—drained and cut into small cubes*
  • 1 cup mild salsa

For the enchilada mixture

  • 1 tbsp. canola oil
  • 1 onion—diced
  • 4 cloves garlic—minced
  • 4 cups pinto beans (homemade or store-bought)
  • 1 (16oz) bag frozen corn
  • 2 cups brown rice—cooked according to package directions
  • 1 cup mild salsa
  • 1/3 cup sour cream
  • ½ cup shredded cheddar cheese
  • 1 individual chipotle in adobo—minced
  • ¼ tsp. red pepper flakes
  • 1½ tsp. salt
  • Pepper to taste

To assemble

  • Non-stick spray
  • 11 flour tortillas
  • 2 (10oz.) cans enchilada sauce
  • 2 cups shredded cheddar cheese

Directions

For the tofu

Preheat the oven to 350 degrees. Spray an 11×7 glass baking dish with non-stick spray and set aside. In a small bowl, gently toss together the tofu cubes and salsa. Spread evenly in the baking dish and bake for 45 minutes. Remove from oven, but leave oven on.

For the enchilada mixture

While the tofu bakes, heat the canola oil in a large pan set over medium heat. Add the onion and cook until translucent. Add the garlic and cook 1 additional minute—stirring often. Add the beans, corn, and brown rice, and stir to combine. Add the salsa, sour cream, ½ cup shredded cheddar cheese, chipotle in adobo, red pepper flakes, salt, and pepper and mix very well. Cook for 5 minutes—stirring occasionally. Remove from heat.

To assemble

Spray a 9×13 and an 11×7 glass baking dish with non-stick spray. Spread some enchilada sauce evenly in the bottom of both baking dishes. Set aside.

Steam 3 tortillas in the microwave—layer 3 tortillas with wet paper towels and microwave for 20 seconds. Remove from microwave. Repeat as you go.

Lay a steamed tortilla flat on the counter top. Spoon a generous amount of filling toward the left side of the tortilla. Top the filling with some tofu and shredded cheddar cheese. Carefully roll the tortilla up and place it seam-side down in the baking dish. Repeat until all tortillas are filled.

Pinto Bean & Tofu Enchiladas l Love.Bake.Read

Spoon the rest of the enchilada sauce over the top of the enchiladas and top with the remaining shredded cheddar cheese. Cover with foil sprayed with non-stick spray. Bake for 35 minutes. Uncover and bake for 10 more minutes until the cheese is completely melted.

Pinto Bean & Tofu Enchiladas l Love.Bake.Read

If desired, turn off the oven and turn on the broiler. Place 1 dish of enchiladas under the broiler until the cheese is golden brown. Repeat with the other dish. Keep a watchful eye on the enchiladas so the cheese doesn’t burn. Remove from oven and let dishes stand for 10-15 minutes before cutting.

Pinto Bean & Tofu Enchiladas l Love.Bake.Read

Serve warm.

* Cut the tofu lengthwise into 3 thinner blocks. Wrap each block in a paper towel. Lay them next to one another and place a cutting board on top of them. Place several plates (or canned goods) on top of the cutting board to press the tofu. Keep the tofu pressed for about 20 minutes.

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