This pan of vegan enchiladas was born out of a weeknight craving and a nudge from a friend who swore tofu could be just as comforting as cheese. I first made them after a long day when I needed something hearty, warming, and dependable. The filling surprised me: tofu blended until silky, then cooked until it crumbles like soft scrambled eggs, layered with the sweetness of red bell pepper, the gentle heat of jalapeños, and the earthy richness of black beans and spinach. The result is layered flavor, satisfying texture, and a saucy blanket that makes every bite feel celebratory. Over time, these enchiladas became my go-to for casual dinners and potlucks, especially when I want something that pleases vegans and omnivores alike. The corn tortillas crisp at the edges while staying tender underneath, and the red enchilada sauce infuses everything with smoky depth. I still remember the first time I topped a slice with cool avocado and a squeeze of lime; the balance of heat, acid, and creaminess made me pause and smile. This dish carries that special combination of comfort and brightness, the kind that makes you linger at the table for one more helping.

Ingredients

• Firm tofu (1 pound): Choose firm or extra-firm tofu for structure. Brands like House Foods or Nasoya work well. Pressing is not essential here since it is blended, but patting dry keeps the filling from getting watery.
• Black beans (15 ounces): Canned beans save time and add earthy protein. Rinse and drain well to remove excess sodium and to keep the filling cohesive instead of soupy.
• Frozen spinach (10 ounces): Convenient and consistent. Thaw and press dry to prevent watery enchiladas; chopped spinach distributes more evenly than whole leaf.
• Red enchilada sauce (about 2 1/2 cups): Use your favorite canned brand like Hatch or Las Palmas, or homemade. Mild keeps it family-friendly, while spicy adds kick.
• Corn tortillas (18 small): Look for pliable, fresh tortillas; certified gluten-free if needed. Warm them to prevent cracking while rolling.
• Aromatics and peppers: Red bell pepper, jalapeños, and yellow onion create a savory-sweet base with gentle heat. Seed jalapeños for mild; leave some seeds for extra spice.
• Nutritional yeast (optional): Adds a subtle cheesy depth and umami that enhances the tofu and sauce without dairy.
• Avocado and fresh toppings: Creamy avocado, cilantro, radishes, lime, and diced onion add brightness and crunch to finish.

Instructions

Preheat and prep the pan: Heat the oven to 350 degrees F. Lightly coat a large 9x13-inch casserole dish with nonstick spray to prevent sticking and promote crisp edges. Assemble your mise en place so you can move smoothly from sautéing to rolling without the tortillas drying out. Blend the tofu base: Add the drained tofu to a food processor and puree until silky and uniform, scraping the bowl as needed. Season with kosher salt, turmeric, black pepper, and cayenne. Pulse to combine. The turmeric adds color and a gentle warmth that helps mimic classic enchilada filling. Sauté the aromatics: Warm the olive oil in a deep skillet over medium heat until shimmering. Add jalapeños, red bell pepper, and onion. Cook 5 minutes, stirring occasionally, until the vegetables soften and show light caramelization. Browning concentrates sweetness and builds savory depth for a balanced filling. Cook the tofu mixture: Stir in the tofu and nutritional yeast. Cook, stirring frequently, until it is heated through and moisture evaporates, about 5 minutes. Look for a soft, scrambled-egg texture that clumps slightly. If it looks wet, keep cooking; dryness now prevents soggy tortillas later. Add beans and spinach: Stir in the rinsed, drained black beans and the well-pressed spinach, breaking up any clumps. Cook 1 to 2 minutes to warm and combine. Taste and adjust salt and pepper. You want a savory, slightly spicy mixture that holds its shape when scooped. Warm tortillas and prep the dish: Spread a thin layer of enchilada sauce over the bottom of the baking dish. Wrap tortillas in a damp towel and microwave 30 seconds until pliable. Keeping them warm under the towel prevents cracking and makes tight rolling effortless. Fill and roll: Scoop about 1/4 cup filling into each tortilla. Roll snugly and arrange seam-side down in the sauced dish. Repeat until the pan is filled. Packing them close keeps the rolls from unraveling and encourages even heating throughout. Sauce and finish: Spoon remaining enchilada sauce evenly over the rolls. Lightly mist any exposed tortillas with cooking spray or brush with olive oil to encourage crisp, golden edges without drying out. Bake and serve: Bake 15 minutes, until the sauce bubbles and the tortillas turn lightly golden at the edges. Rest 5 minutes, then top with avocado, cilantro, radishes, diced onion, and a squeeze of lime. Serve hot.

Storage Tips

Let the enchiladas cool until just warm, then cover tightly and refrigerate for up to 2 days. Reheat at 350 degrees F for 12 to 15 minutes, uncovered, until hot and slightly crisped on the edges. For longer storage, freeze in a freezer-safe, lidded baking dish or wrapped tightly in foil for up to 3 months. Bake from frozen at 350 degrees F for 45 to 60 minutes; cover for the first 30 minutes, then uncover to finish and regain texture. Quality indicators include bubbly sauce, tender tortillas, and a steamy center when pierced.

Ingredient Substitutions

Swap firm tofu with extra-firm if that is what you have; keep the puree step for a creamy base. Chickpeas can stand in for black beans, using one 15-ounce can, rinsed and drained. If spinach is unavailable, use 2 cups of finely chopped kale sautéed until tender. For a milder dish, use poblano instead of jalapeño. No nutritional yeast? Add 1 teaspoon ground cumin and 1 teaspoon smoked paprika for savory depth. If corn tortillas are not an option, choose small flour tortillas for non-gluten-free diners and bake as directed, noting the texture will be softer.

Serving Suggestions

Serve hot with sliced avocado, fresh cilantro, and crunchy radishes for contrast. A side of simple cabbage slaw with lime and a pinch of salt balances the richness and adds freshness. Mexican rice, roasted corn salad, or a quick pico de gallo make lovely companions. For gatherings, place toppings in small bowls so guests can personalize their plates with diced onion, jalapeños, and extra sauce. A squeeze of lime right before eating heightens the flavors and brightens the whole dish.

Cultural Background

Enchiladas have deep roots in Mexican cooking, where corn tortillas are filled, rolled, and bathed in chile-based sauces. Regional varieties abound, from the vibrant verde tomatillo sauce to rich mole poblano. While cheese and meat are common in traditional versions, plant-forward fillings have long existed, highlighting beans, greens, and chilies. This vegan adaptation pays homage to that tradition by celebrating corn, chiles, and legumes, leaning on technique and spice to build flavor without dairy.

Seasonal Adaptations

In winter, add a pinch of cinnamon and smoked paprika to the sauce for warmth, and use kale in place of spinach. In spring, fold in tender zucchini or asparagus tips. Summer loves sweet corn kernels and cherry tomatoes scattered on top after baking. For fall gatherings, roasted butternut squash cubes make a hearty addition to the filling. Adjust baking time slightly if you add wetter vegetables, and keep the sauce generously applied to maintain moisture.

Meal Prep Tips

Cook the filling up to 2 days ahead and refrigerate in an airtight container. Warm slightly before assembling so it rolls easily. You can also roll and sauce the enchiladas, then cover tightly and refrigerate for a day before baking. For freezer meal prep, arrange in a disposable foil pan, cover well, and label. Bake straight from frozen, covered, then uncovered to finish. Store extra sauce separately and spoon it on after reheating to refresh moisture and flavor.

Every time I pull this bubbling pan from the oven, I am reminded that comfort can be simple and weeknight-friendly. Gather your toppings, warm some plates, and let these enchiladas bring everyone to the table, one saucy slice at a time.