Last night I made my version of the black bean enchiladas. This is my very easy weekday simple version.
Easy Black Bean Enchiladas
Ingredients:
vegetable oil
one onion, diced
one large yam (orange sweet potato), diced in small pieces
(you could also add corn here if you want)
one can of black beans, drained
one half-package of firm tofu, diced
1 tsp cumin
1/4 tsp chili powder
six soft tortillas
Directions:
Saute onions for about 5 minutes. Add yams and continue to saute for another 10 minutes. Add corn, beans, tofu and spices and saute for another 10 minutes.
Add filling to tortillas, and wrap and fold. Place in a vegetable oil coated baking pan, and bake uncovered for about 20 minutes until tortillas get browned.
For the non-vegans in my family , I add some sliced cheddar cheese inside the tortilla and some shredded cheese on top. I love mine without cheese, but you could use a vegan cheese here if you want.
Top with salsa (I use Newman's Own).
Easy Black Bean Enchiladas
Ingredients:
vegetable oil
one onion, diced
one large yam (orange sweet potato), diced in small pieces
(you could also add corn here if you want)
one can of black beans, drained
one half-package of firm tofu, diced
1 tsp cumin
1/4 tsp chili powder
six soft tortillas
Directions:
Saute onions for about 5 minutes. Add yams and continue to saute for another 10 minutes. Add corn, beans, tofu and spices and saute for another 10 minutes.
Add filling to tortillas, and wrap and fold. Place in a vegetable oil coated baking pan, and bake uncovered for about 20 minutes until tortillas get browned.
For the non-vegans in my family , I add some sliced cheddar cheese inside the tortilla and some shredded cheese on top. I love mine without cheese, but you could use a vegan cheese here if you want.
Top with salsa (I use Newman's Own).
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