Black Bean and Tofu Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 6.3 g
  • Cholesterol: 10.0 mg
  • Sodium: 378.6 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 6.1 g
  • Protein: 11.6 g

View full nutritional breakdown of Black Bean and Tofu Enchiladas calories by ingredient
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Nutritious, hearty, and great when reheated. Excellent paired with fresh guacamole. Nutritious, hearty, and great when reheated. Excellent paired with fresh guacamole.
Number of Servings: 8


    1 can black beans, drained
    1/2 block firm tofu
    1 small zucchini, finely diced
    1/2 cup chopped onion
    1/2 medium red pepper, finely diced
    1 cup frozen corn kernels
    1 jalapeño, minced (remove seeds & ribs for less heat)
    ground black pepper
    1/2 Tbsp cumin
    1/2 Tbsp garlic powder
    1/2 Tbsp chili powder
    3 Tbsp chopped cilantro
    1 cup Mexican Shredded Cheese - Reduced fat
    1 can La Victoria Enchilada Sauce, about 1.25 cup
    5 small white corn tortillas (LaFuerza)


In medium skillet, saute onion briefly in oil until soft. Add red pepper, zucchini, jalapeño and corn. Saute until vegetables are barely soft. Remove from heat.

Add drained black beans, crumbled tofu, cilantro, and spices; stir to combine.

Pour a small amount of enchilada sauce in the bottom of an 8 x 12 baking dish. Place 2 tortillas in sauce. Add a bit more sauce on top to coat tortillas. Spread 1/2 of vegetable mixture over tortillas. Add 3 tortillas on top, tearing them to fit if necessary. Top with remaining sauce. Spread cheese evenly over top.

Bake for about 20 minutes at 425 degrees or until cheese is melted and slightly browned.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user RACHE23.

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