Vegan Enchiladas with Tofu and Black Beans

I am a whole food plant based cook, so all my recipes I collect are based on that way of eating. Healthy and good for your body.

1 pound firm tofu drained, patted dry, and cut into chunks

½ teaspoon kosher salt

½ teaspoon ground turmeric

¼ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper

2 tablespoons extra-virgin olive oil

2 medium jalapeno peppers seeds and membranes removed, finely chopped

1 medium red bell pepper cored, seeded, and diced

1 small yellow onion (or ½ large onion) finely diced

2 tablespoons nutritional yeast optional

1 can black beans (15 ounces) rinsed and drained

1 packet frozen spinach (10 ounces) thawed and pressed dry

20 ounces red enchilada sauce (2 ½ cups) plus additional if you like your enchiladas really saucy*

18 small corn tortillas for larger enchiladas, you can use larger tortillas and fill them more generously

For serving: your favorite mix of fresh cilantro avocado, diced green or red onion, lime wedges, radishes, etc.

Directions at wellplated.com

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