Roasted Tomato Enchiladas

This is one of my fave quick and easy dinners. I've made it a couple times now, so I was actually kind of surprised to learn that I had never posted it to the ol' blog. What?! I shall now rectify the situation immediately.

There's not too much introduction needed for this recipe. It produces a tray of delicious enchiladas stuffed with chewy tofu cubes, black beans, and cumin and smothered with roasted tomatoes and onions. And you can make it in, like, 20 minutes if you're speedy. Also, it has tons of protein and tastes great!

Roasted Tomato Enchiladas
  • One block of firm tofu, pressed ahead of time for 30 minutes to an hour, cut into 1/2-inch cubes (if you didn't press in advance, just blot the cubes with paper towels to remove excess water)
  • One 16-oz can black beans, rinsed and drained
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Onion, chopped
  • Two regular cans or one big can of diced fire-roasted tomatoes
  • 4 large burrito-size flour tortillas
Preheat your oven to 350 F and lightly oil a 9x13 baking pan with some cooking spray. Hit a large non-stick skillet with some more of the cooking spray and heat over medium-high. Saute the tofu cubes until they're a nice golden brown on all sides, which could take anywhere from 5 to 10 minutes. While this is going on, combine the black beans, cumin, salt and pepper in a bowl. When the tofu is done browning, add to the black bean mixture and stir to combine well.

In the same skillet, add a bit more cooking spray and saute the onion until softened, 3-4 minutes. Add the can(s) of fire-roasted tomatoes with their juice and bring to a low simmer. While that's going, divide the tofu-bean mixture evenly among the four tortillas, roll them up, and put them in the baking pan with the seam side facing down. Pour the onion-tomato sauce evenly over the enchiladas and bake for 10 minutes or until completely warmed through.