This pan of bubbling, red-sauced enchiladas came into my life on a Thursday night when I needed dinner to be forgiving, flavorful, and fast. I had tofu, a bag of frozen spinach, and one lonely can of black beans. Together with a good red enchilada sauce, those modest ingredients turned into a tray of cozy, crowd-pleasing comfort that tasted like it had simmered all afternoon. The tofu turns silky and creamy in the processor, the spinach adds bright greenery, and the black beans bring satisfying heft and protein. I have served these vegan enchiladas to my staunchest meat-loving friends, and every time, the pan is mysteriously empty before I can get seconds. The filling mimics the creaminess of cheese without any dairy, perfumed with a little turmeric and pepper for warmth. Jalapeño and red bell pepper add a friendly pop of heat and sweetness, while the red sauce ties everything together with that nostalgic enchilada tang. The edges of the tortillas crisp in the oven, the centers stay saucy, and a final flourish of avocado and lime makes the whole dish sing.

Ingredients

• Firm tofu (1 pound): Look for firm or extra-firm tofu (House Foods and Nasoya are reliable). Press briefly or pat very dry so it blends creamy, not watery, and seasons well.
• Corn tortillas (18 small): Choose 5 to 6-inch corn tortillas for the best texture and gluten-free integrity. Warm to prevent cracking; Mission and La Tortilla Factory work nicely.
• Red enchilada sauce (2 1/2 cups): Use a good-quality canned or homemade sauce. Hatch and Siete are flavorful and consistent; mild or spicy both work.
• Black beans (1 can, 15 ounces): Rinse and drain to remove excess sodium and starches. They add protein, body, and a creamy bite once heated.
• Frozen spinach (10 ounces): Thaw and squeeze very dry. This concentrates flavor and prevents soggy enchiladas while adding color and nutrients.
• Jalapeños, bell pepper, and onion: Seeded and finely chopped jalapeños bring gentle heat; red bell pepper adds sweetness; yellow onion builds savory depth.
• Nutritional yeast (2 tablespoons, optional): Adds a subtle nutty, cheesy note. Bragg is a dependable brand for clean flavor.
• Olive oil and spices: Extra-virgin olive oil, kosher salt, ground turmeric, black pepper, and a pinch of cayenne round out the savory warmth.

Instructions

Preheat and prep the pan: Heat the oven to 350°F. Lightly coat a large casserole or 9 x 13-inch baking dish with nonstick spray or a thin film of olive oil. This prevents sticking and helps the tortilla edges crisp rather than dry out. Blend the tofu base: In a food processor, puree the drained tofu until smooth and creamy, stopping to scrape the bowl. Add kosher salt, turmeric, black pepper, and cayenne. Pulse to fully incorporate. The mixture should look like whipped ricotta with no visible curds. 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 softened with a touch of browning. This caramelization boosts flavor and sweetness. Build the filling: Stir the tofu mixture and nutritional yeast into the skillet. Cook about 5 minutes, stirring, until the tofu heats through and releases some moisture. It should resemble soft scrambled eggs. Fold in the rinsed black beans and the squeezed-dry spinach, breaking up any clumps. Taste and adjust salt and pepper. Warm the tortillas: Wrap the tortillas in a damp kitchen towel and microwave 30 seconds to make them pliable. This prevents cracking during rolling and helps them hug the filling. Fill and roll: Spread a thin layer of enchilada sauce over the bottom of the baking dish. Spoon about 1/4 cup filling into each tortilla, roll snugly, and place seam-side down in the dish. Repeat with all tortillas, fitting tightly to keep them from unrolling. Sauce and finish: Pour the remaining sauce evenly over the enchiladas. Lightly mist any exposed tortilla edges with cooking spray or brush with olive oil to encourage golden, crisp edges as they bake. Bake and serve: Bake for about 15 minutes, until the sauce is hot and bubbling and the tortillas are lightly golden. Top with avocado, cilantro, diced onions, radishes, and fresh lime. Serve hot.

Storage Tips

Let leftovers cool to room temperature, then refrigerate in an airtight, shallow container for up to 2 days. To reheat, cover and bake at 350°F for 12 to 15 minutes, or until hot and bubbly; uncover for the last few minutes to re-crisp the edges. For freezing, either freeze the baked enchiladas or the assembled, unbaked pan, tightly wrapped, for up to 3 months. You can also freeze just the filling in a zip-top bag laid flat. Bake directly from frozen at 350°F for 45 to 60 minutes, covered for the first 30 minutes, then uncovered until heated through and lightly golden. Look for bubbling sauce and a steamy center as doneness cues.

Ingredient Substitutions

Use extra-firm tofu if that is what you have; just blend a few seconds longer for a creamy texture. Pinto beans or cooked lentils substitute well for black beans at a 1:1 swap, while chopped kale or Swiss chard can stand in for spinach (sauté until tender and squeeze dry). If you are not strictly gluten free, you may use small flour tortillas, though the texture will be softer. For sauce, try Hatch Mild for gentle heat or Siete Red Enchilada for a bold, clean ingredient list; you will need about 2 1/2 cups. If you do not have nutritional yeast, skip it and add a pinch more salt and a squeeze of lime for brightness.

Serving Suggestions

Finish with plenty of fresh toppings: creamy avocado, chopped cilantro, diced red or green onion, thinly sliced radishes, and lime wedges. For a heartier plate, pair with cilantro-lime rice, charred corn salad, or a crisp cabbage slaw dressed with lime and a touch of olive oil. A quick side of refried beans keeps the meal extra satisfying. For drinks, a sparkling lime agua fresca or a light Mexican lager complements the spice without overpowering the flavors. Serve straight from the baking dish for a family-style vibe.

Cultural Background

Enchiladas have roots in Mexican culinary traditions dating back centuries, evolving from corn tortillas dipped in chile sauces and filled with regional ingredients. Classic versions vary from state to state: red chile enchiladas in the north, green tomatillo sauces in central regions, and mole-smothered renditions elsewhere. While cheese and meats are common, bean and vegetable fillings are equally traditional and celebrate corn and chiles as everyday staples. This plant-forward version pays homage to that legacy by leaning on hearty beans, greens, and a robust chile sauce, keeping the spirit while meeting modern dietary needs.

Seasonal Adaptations

In summer, fold in sautéed zucchini or sweet corn kernels with the beans for sweetness and crunch. In fall, add roasted butternut squash cubes or a spoon of adobo sauce for a smoky, cozy note. Winter calls for canned fire-roasted green chiles and a little extra cumin. For spring, swap spinach for tender baby kale or finely chopped asparagus tips, cooked just until bright. Around the holidays, assemble in advance, then bake right before guests arrive so the house fills with chile-laced aromas.

Meal Prep Tips

Make the filling up to 3 days ahead and store it refrigerated in a sealed container. On cooking day, warm the tortillas, roll, and bake. To freeze, portion the filling into meal-size bags for quick weeknight assembly. For lunch boxes, pack three enchiladas in a microwave-safe container with a little extra sauce on the side; reheat covered until steamy. Keep toppings like avocado and cilantro separate and add just before eating for the freshest flavor and color.

However you serve them, these enchiladas are generous, colorful, and reliably delicious. I hope they bring the same easy comfort to your table that they bring to mine, and that you make them your own with the toppings and tweaks your family loves.