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Easy Vegan Tofu & Black Bean Enchiladas -

Easy Vegan Tofu & Black Bean Enchiladas

  • Author: Brittany at
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 10 enchiladas 1x
  • Category: Entrée, Main Course
  • Cuisine: Vegan


Easy vegan enchiladas filled with seasoned tofu, black beans, kale and vegan cheese.


  • 10 medium sized flour tortillas
  • vegan cheese shreds, for topping
  • green onion, for topping
  • cilantro, for topping
  • 1 ripe avocado, sliced or chopped, for topping


  • 2 tbsp olive oil (divided)
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 2 cups (1 can) cooked black beans, drained
  • 3 tsp chili powder (divided)
  • salt, to taste
  • 1 block extra-firm tofu, crumbled
  • 2 cups kale, destemmed and thin-sliced
  • 1/3 cup chopped green or red bell pepper
  • 1/2 cup salsa
  • 1/4 tsp salt
  • 1/3 cup vegan cheddar shreds

Enchilada Sauce

  • 1/3 of bean mixture from filling
  • 1 cup salsa
  • 1 cup vegetable broth
  • 1 tsp chili powder



  1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
  2. In the same skillet, heat 1 tbsp of olive oil over medium-high. Add crumbled tofu, kale, and chopped bell pepper. Cook until tofu is golden. Add 1/2 cup salsa, 1 tsp chili powder, and 1/4 tsp salt. Mix well. Add 2/3 of the bean mixture from step 1 and 1/3 cup vegan cheese shreds. Mix well. Taste and adjust seasoning as needed.

Enchilada sauce

  1. In a blender, blend remaining 1/3 of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.


  1. Preheat oven to 375F.
  2. Spread each tortilla with a generous layer of sauce. Divide the filling evenly among tortillas and arrange the filling in a line down the center of each tortilla. Roll up the sides and place enchiladas, seam side down, in a baking dish. ( I used two smaller dishes: a 5"x7" and an 7"x7")
  3. Top with remaining sauce and vegan cheese shreds. Bake for 20-25 minutes.
  4. Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.