Description

If you’re craving enchiladas, this easy Mexican-inspired dinner will surely hit the spot! This Tofu and Black Bean Enchilada Skillet is packed with about 30 grams of protein per serving. It’s budget friendly, made with simple ingredients and great for a vegetarian dinner that the whole family will love. Feel free to add extra veggies and serve with chips, fresh cilantro and plain greek yogurt for even extra protein.

Ingredients

Scale

2 tablespoons olive oil
1/2 medium sized yellow onion, diced
1 (16 oz) package super firm, or extra firm, tofu (pressed if needed)
2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
8 (6 inch) corn tortillas, yellow or white
2 (15 oz) cans black beans, drained and rinsed
1 (14.5 oz) can fire roasted diced tomatoes, with most of the liquid drained out
2 cups enchilada sauce, homemade or store-bought
2 cups shredded colby jack cheese
Salt and black pepper, to taste
Chopped fresh cilantro for garnish, if desired

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Instructions

Pre-heat oven to 425 degrees F. If not using pre-pressed tofu, press as much liquid out of the tofu as you can, and then use your hands to tear the tofu into bite sized chunks. You can also use a knife and dice it into bite sized pieces. Chop the corn tortillas into about 1 inch sized pieces and set aside.
Heat a large, oven safe, skillet over medium heat and add the olive oil. Once oil is hot, add in the diced onion, tofu, tamari, cumin, chili powder, paprika, garlic and onion powder, 1/4 teaspoon each of salt and pepper. Mix everything together until tofu is coated with all the spices. Cook until onion has softened and tofu is starting to brown, 5-7 minutes, stirring a few times.
Add in the diced corn tortillas and cook until tortillas are starting to soften, 2-3 minutes. You can add extra olive oil in if you want your tortillas to brown a little bit. Next, add in the black beans, diced tomatoes and enchilada sauce. Mix until everything is combined and allow enchilada mixture to come to a low simmer. Add any extra salt, as needed.
Add in the shredded cheese and mix until melted. Top with the remaining shredded cheese and either place the lid on until melted, or place entire skillet in a preheated oven until cheese on top is melted, about 5 minutes. Remove from oven, let cool a few minutes, garnish with fresh cilantro and enjoy with your favorite enchilada toppings.

Notes

If you want to add extra veggies to this recipe, add them in at the same time you are adding in the onion and tofu. Bell peppers, mushrooms or zucchini would be great additions.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner, Vegetarian
Method: Stovetop, Oven
Cuisine: Mexican Inspired