Enchilada Tofu Burrito Bowls
If you love enchiladas, but are looking for a healthier, vegan option – these enchilada tofu burrito bowls are for you! Tofu is a great source of protein for vegetarians and vegans, and when it’s cooked in a flavorful enchilada sauce, it makes for a delicious, hearty meal.
Ingredients
- 1 block extra firm tofu pressed
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce can black beans, drained and rinsed
- 2 cups frozen corn kernels
- 6 flour tortillas
- 1 cup enchilada sauce divided
Instructions
- Preheat the oven to 375 degrees F.
- Spread a layer of enchilada sauce in the bottom of a baking dish.
- In a medium bowl, combine the cooked rice, black beans, corn, and diced tofu.
- Spoon the mixture into the center of each tortilla, and then roll them up.
- Place the burritos seam-side down in the baking dish, and top with additional enchilada sauce.
- Bake for 20 minutes, or until heated through.
- Serve with shredded lettuce, diced tomatoes, and vegan sour cream or Greek yogurt.