Vegan Enchiladas with Tofu, Black Beans, and Zucchini

These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week! Find the video, recipe, and printable recipe PDF below! 

 
 

Yield: 8 Portions

Method

  1. For the Filling: Heat a large sauté pan over medium heat. Add the butternut squash, sauté over until tender crisp and browned. Season with salt and pepper. Remove from the pan.

  2. Heat the pan again and add a little more oil and the zucchini. Sauté over high heat until tender crisp. Season with salt and pepper and add to the butternut squash.

  3. Heat the sauté pan and add the tossables. Cook for 1 – 3 minutes to lightly brown. Add the cumin, zucchini, butternut squash, black beans, nutritional yeast, and 2 tablespoons enchilada sauce. Toss to coat and season with salt and pepper.

  4. To Assemble: Spray the tortillas with oil. Place in a hot pan and toast on both sides.

  5. Dip the tortillas into the enchilada sauce. Place ½ cup of the filling down the center of the enchilada. Roll up the tortilla and place in a lightly oiled baking pan, side by side. Place a ladle of sauce over the top of the enchiladas.

  6. Bake in a preheated 350°F oven for 15 minutes or until the tortillas have warmed through.

  7. Garnish with cilantro, and Cheez Sauce.

Ingredients

Filling
1 cup, Butternut squash, small dice
1 cup, Zucchini, small dice
1 ea., Tossables, 7 oz. package
1 tsp., Cumin seeds, toasted, ground
1 cup, Black beans, cooked, warm
2 Tbsp., Red Chile Enchilada Sauce (recipe follows)
4 Tbsp., Nutritional yeast

as needed, Olive oil spray
2 cups, Queso cotija, grated
2 cups, Red Chile Enchilada Sauce (recipe follows)
16 ea., Corn tortillas, 6”

Garnish

as needed, Cheez Sauce, warm (recipe follows)
as needed, Cilantro sprigs

Red Chile Enchilada Sauce

Yield: 4 Cups

 

Ingredients

3 oz., Ancho chile, stemmed, seeded
3 oz., Guajillo chile, stemmed, seeded
¼ oz., Arbol chile, stemmed, seeded
1 ea., Onion, peeled, ½” thick slices
4 ea., Garlic cloves, unpeeled
1 lb., Tomatoes, cored
1 tsp., Cumin seeds, toasted, ground
1 tsp., Mexican oregano
1 Tbsp., Apple cider vinegar
as needed, Water
as needed, Canela or brown sugar
1 oz., Canola oil
1 pt., Vegetable stock or water

Method

  1. For the Enchilada Sauce: Remove stems, seeds, and veins from the chiles; slightly dry roast them in a comal. Transfer the roasted chiles to a bowl, cover with hot water.

  2. Soak the chiles for 15 minutes or until tender, remove from the liquid.

  3. Roast the onion and unpeeled garlic directly on an ungreased griddle or heavy skillet, turn occasionally until the onions are charred and the garlic cloves are blackened in spots and soft, about 15 minutes for the garlic. Peel the garlic.

  4. Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes. With a spoon or pair of tongs flip the tomatoes and roast on the other side.

  5. Purée the chiles in a blender with the onions, garlic, tomatoes, water, cumin, oregano and vinegar. Add fresh water as needed to form a thick smooth puree. Pass through a sieve, using the back of a ladle to push it through. Reserve.

  6. Heat the oil in a Dutch oven; add the chile purée; cook stirring until most of the liquid is evaporated. Add the stock and bring to a simmer. Cook for 15 minutes until the flavors meld. Season with salt and pepper.

Cheez Sauce (vegan)

Yield: 1 pint

 

Ingredients

1 Tbsp., Canola oil
2 ea., Garlic cloves, sliced
¼ cup, Onion, sliced
6 oz., Yellow potatoes, peeled, 1” chunks
3 oz., Carrots, peeled, 1” chunks
1/3 cup, Water
2 tsp., Lemon juice
2 Tbsp., Canola oil
¼ cup, Nutritional yeast
1 tsp., Salt

Method

  1. In a small sauce pot, heat the canola oil over medium heat Add the garlic and onions and sweat for 2 minutes. Add the carrots and potatoes, toss to coat with the oil. Add the water bring to a simmer. Cover tightly and let cook until the carrots and potatoes are tender, and the liquid has reduced to ¼ cups.

  2. Place in the blender with the remaining ingredients and puree until smooth.

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Nasoya and Pulmuone.