Roasted Tomato Enchiladas

Author:Inspired by
Yield:4 enchiladas
Prep time: 00:20
Cook time: 00:16
Category:Main Courses


15 oz. firm tofu
15 oz. canned black beans, drained, rinsed and drained again
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
4 large burrito-size wheat flour tortilla(s)
1 small onion, chopped
29 oz. canned fire-roasted diced tomatoes with green chilies
2 tbsp. fresh cilantro, minced (optional)


  1. Preheat oven to 350°F. Coat a 12" skillet with cooking spray.
  2. Drain tofu and dice into 1/2" cubes. Add to skillet and brown over medium heat until firm and dry, about 3 minutes.
  3. Spoon tofu into mixing bowl and add beans, cumin, salt and pepper; mix well. Divide tofu mixture among 4 tortillas, arranging mixture down the center of each tortilla; fold sides into the center.
  4. Coat a 9x9" baking pan with cooking spray. Gently place filled tortillas, seam-side down, in pan. Set aside.
  5. Coat skillet with additional cooking spray. Add onion and sauté over medium heat, 2 to 3 minutes. Add undrained tomatoes and cook over high heat until tomato mixture thickens slightly, about 3 minutes. Spoon tomato mixture over tortillas.
  6. Bake until thoroughly heated, about 10 minutes. Remove from oven and sprinkle with cilantro, if desired.