For the last year it’s been my husband’s personal mission to slip liquid smoke into everything we eat. One night he added a little liquid smoke into our basic enchilada recipe, and wow! The liquid smoke took these enchiladas from good to freakin’ outstanding. Thanks, baby!
Ingredients
- 1 lb extra-firm tofu, drained and crumbled
- 1 15-oz can black beans, drained and rinsed
- 1 to 2 tbsp chili powder
- 2 tsp liquid smoke
- 1 tsp granulated garlic powder
- hot sauce, to taste
- 8 whole-wheat wraps or corn tortillas
- Enchilada Sauce
- 14-oz can black olives, sliced
- Quick Queso Sauce
How to Make It
- Preheat oven to 350°F.
- Crumble tofu in a large bowl.
- Add beans, chili powder, liquid smoke, garlic, and hot sauce as desired.
- Mix until evenly incorporated.
- Spoon filling into wraps, fold over, and place in an oven-safe dish crease side down.
- Pour enchilada sauce over the wraps, reserving about 1 cup of liquid for serving if desired.
- Sprinkle olives over top and bake for 15 to 30 minutes, less time for a soft shell and longer for a more crisp shell.
- Meanwhile, prepare Quick Queso Sauce and then spoon it over top before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 89 kcal Calories from Fat: 22.5 kcal |
|
% Daily Value*
|
| Total Fat 2.5 g 7% |
Trans Fat 0.0 g |
carbohydrates 9.8 g 8% |
Dietary Fiber 3.2 g 8% |
Sugars 0.6 g 1% |
Protein 7.3 g 15% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |