BLACK BEAN ENCHILADAS:
This is a great dish to feed a crowd on a Mexican night. Easy to make ahead and refridgerate before cooking too. Rich flavours combine for a very satisfying feast!
DIRECTIONS: In large pot, sauté onions, garlic, chili powder, cumin and lime juice until onions are soft and glossy. Add the pkg. of soft tofu and mash until well blended with the onions. Add the can of refried black beans and blend again. Add salsa, Lizano, and salt and pepper to taste. Turn off heat when warmed through.
Meanwhile, prepare tortillas. If using corn tortillas, they benefit from a light pre-fry (I use my well-seasoned cast iron frying pan because I don't need to use any oil. On a medium heat I give them about 1 minute per side to bring out their flavour, then stack them together on a plate so they don't dry out. I do this as the same time as the onion mixture is frying and then they all finish around the same time). If using flour tortillas, you don't need to do any prep.
Lightly oil a large baking dish (9 ” x 16 ”). Begin assembling the enchiladas by holding a tortilla in your hand and dropping a large spoonful of the filling into one end. Roll up like a burrito and place in the baking dish, edge side down so they don't unroll (see photo). Try to guage how much filling per tortilla so you use all the filling up by the last rollup. Spread grated cheese over your tortillas, and lastly either a can of enchilada sauce or the watered-down salsa mix. Cover with tin foil and back at 350 degrees F for about 50 minutes.
Served with poblanos and avocados, mucho gusto!
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Sautéed Onions and spices
Tofu mashed in and adding black beans
Rolled up and in the pan
Sauced and ready to bake