Recipes › Dinner

• Dinner
• 40 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Black bean and tofu enchilada bake

Corn tortillas rolled with tofu, black beans and spinach, baked in enchilada sauce (vegan, gluten-free).

Calories

503

Protein

29 g

Carbs

56 g

Fat

22 g

Per serving. Makes 4 servings.

Ingredients

• 400 g Firm tofu
• 1 tbsp Olive oil
• 1 Onion
• 1 tsp Ground cumin
• 400 g Black beans, canned, drained
• 100 g Spinach
• 8 Corn tortilla
• 1 Avocado
• 10 g Fresh coriander
• 2 servings Enchilada sauce

Contains: Celery, Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 190°C (170°C fan). Peel and chop the onion and crumble the tofu.
2. Heat the oil in a frying pan and fry the tofu and onion with the cumin for 6 minutes. Add the beans and spinach and stir until the spinach wilts.
3. Warm the tortillas so they roll without cracking. Fill each with the mixture, roll up and lay seam side down in a baking dish.
4. Pour over the enchilada sauce and bake for 20 minutes until bubbling.
5. Top with sliced avocado and chopped coriander. Two per person.

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