Name: Crispy Tofu and Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu; 0.33 cup canned black beans; 1 small corn tortillas; 0.5 cup mild red enchilada sauce; 3 tbsp nutritional yeast; 0.5 cup red bell pepper; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp garlic powder; 0.25 tsp onion powder; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Black Bean Enchiladas

Pan-seared tofu cubes and earthy black beans rolled into corn tortillas and baked with a mild, savory tomato-based sauce until bubbly and golden.

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NUTRITION

Protein

44.4g

Fat

18.9g

Carbs

59.2g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.33 cup canned black beans

1 small corn tortillas

0.5 cup mild red enchilada sauce

3 tbsp nutritional yeast

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp fresh cilantro

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into small half-inch cubes.
2
Toss the tofu cubes with sea salt, garlic powder, and onion powder until evenly coated.
3
Heat olive oil in a non-stick skillet over medium-high heat and sear the tofu until the edges are golden and crispy.
4
Stir in the diced red bell pepper and black beans, sautéing for 3 minutes until the peppers are just tender.
5
Warm the corn tortillas slightly to make them pliable, then fill each with the tofu and bean mixture.
6
Place the rolled tortillas seam-side down in a baking dish and pour the mild red enchilada sauce over the top.
7
Sprinkle with nutritional yeast and bake at 375 degrees Fahrenheit for 15 minutes until the sauce is bubbly.
8
Garnish with fresh cilantro before serving.