Sweet N’ Spicy Vegan Black Bean Enchiladas
Author: 
Recipe type: vegan, dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
These delicious vegan black bean enchiladas are made with sliced peaches providing them with sweet and spicy flavor!
Ingredients
  • 2 cups red enchilada sauce
  • 1 jar (23.5 oz.) DOLE® Sliced Peaches, drained
  • 1 tablespoon olive oil
  • ½ small yellow onion, diced
  • 1 zucchini, diced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (11 oz.) whole kernel corn, drained and rinsed
  • 1 pkg. (14 oz.) super firm tofu, drained and cubed (optional)
  • 1 cup vegan Cheddar cheese
  • 10 (8-inch) corn or flour tortillas
Instructions
  1. Preheat oven to 350ºF.
  2. Combine enchilada sauce and peaches in a blender and blend until smooth. Season to taste with salt and black pepper; set aside.
  3. Heat oil over medium-high heat, in a large skillet. Stir in onion. Cook for 5 minutes or until tender. Add zucchini and cook 2 minutes. Stir in black beans, corn, and tofu and break apart the tofu until large crumbles form.
  4. Stir to combine and cook 1 minute more.
  5. Add cheese and ½ cup peach enchilada sauce. Heat to simmer and cook until heated through.
  6. Spoon ½ cup peach enchilada sauce over bottom 12x8-inch baking dish.
  7. Fill each tortilla with ½ cup mixture and roll tortillas up.
  8. Place tortillas, seam side down, in baking dish. Spoon remaining peach enchilada sauce over tortillas; cover with foil.
  9. Bake 35 to 45 minutes or until heated through.
  10. Serve enchiladas with sliced jalapenos, red onions, and fresh cilantro leaves, if desired.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2018/12/vegan-black-bean-enchiladas.html