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Black bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce
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Black Bean and Tofu Enchiladas with Creamy Cilantro Lime Sauce

Spice things up on taco night with these savory, plant-based enchiladas. The flavors and textures are too perfect to pass up!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Plant-Based, Vegan
Servings: 6 people
Calories: 333kcal


Cilantro Lime Sauce

  • 1 avocado medium
  • 1 cup cilantro leaves
  • 2/3 cup water plus additional as needed
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cumin ground
  • 2 limes juiced


  • 2 1/2 cups red enchilada sauce sugar-free
  • 8 ounces firm tofu packaged, drained
  • 2 teaspoons cumin ground
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons nutritional yeast
  • 1/4 cup vegetable broth or water
  • 1 red bell pepper seeded, diced
  • 1 red onion medium, diced
  • 2 cups baby spinach
  • 15 ounces black beans canned, drained, rinsed
  • 12 corn tortillas small
  • cilantro for garnish


Cilantro Lime Sauce

  • To make the cilantro lime sauce, combine the ingredients in a blender. Blend until smooth, adding additional water as needed. Cover the sauce and store it in the refrigerator until ready to use.


  • To make the enchiladas, preheat the oven to 400 degrees. Spread 1/2 cup of the enchilada sauce in the bottom of a 9 x 13 casserole pan and set aside.
  • Pat the tofu dry and chop it into large pieces. Place the tofu in the food processor and puree until smooth, stopping to scrape down the sides of the bowl as needed. Add the cumin, chili powder, garlic powder, kosher salt, and nutritional yeast. Pulse until well mixed. Set aside.
  • In a large skillet, heat the vegetable broth over medium-high heat. Add the peppers and onion. Cook, stirring occasionally, until the vegetables are tender.
  • Stir in the tofu mixture and cook for about 5 minutes, until the mixture resembles scrambled eggs.
  • Stir in the spinach and black beans and cook until the spinach is wilted and the beans are warmed through. Season the mixture with additional salt, to taste.
  • Warm the tortillas in the microwave for about 30 seconds, until they’re soft and easy to work with. Lay the tortillas on a flat surface and add 1/4 cup of the filling to the middle of the tortilla. Spoon 1 tablespoon of the enchilada sauce over the filling and tightly roll the tortillas into a long cylinder. Place the rolled tortillas seam-side down in the prepared casserole dish and continue filling until there are no more tortillas remaining.
  • Pour the remaining enchilada sauce over top of the tortillas. Bake for 15 to 20 minutes, until the sauce is bubbling.
  • Drizzle the cilantro lime sauce over top of the enchiladas and garnish with cilantro leaves. Serve hot.


Serving: 2enchiladas | Calories: 333kcal | Carbohydrates: 54g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 1585mg | Potassium: 520mg | Fiber: 13g | Sugar: 10g | Vitamin A: 2890IU | Vitamin C: 42mg | Calcium: 103mg | Iron: 4mg |
SmartPoints (Freestyle): 10