Name: Butternut Squash Tofu Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz raw firm tofu; 0.5 cup cooked butternut squash; 0.25 cup canned black beans; 2 tbsp nutritional yeast; 1 small corn tortillas; 0.25 cup red enchilada sauce; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp chili powder; 0.5 tsp cumin

Nutrition

Per serving

533 calories

Protein: 44g; 30% of calories
Carbs: 55g; 38% of calories
Fat: 21g; 32% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 375°F and lightly grease a small baking dish.
Press the raw firm tofu for 10 minutes to remove excess moisture, then crumble it into a large mixing bowl.
Add the cooked butternut squash, canned black beans, nutritional yeast, chili powder, cumin, sea salt, and black pepper to the bowl and stir until well combined.
Heat the olive oil in a skillet over medium heat and sauté the tofu mixture for 5 minutes until heated through and fragrant.
Warm the corn tortillas in a dry pan for 30 seconds per side until they are soft and pliable.
Place a generous portion of the tofu filling into each tortilla, roll them tightly, and arrange them seam-side down in the baking dish.
Pour the red enchilada sauce evenly over the top of the rolled tortillas.
Bake for 15 minutes until the sauce is bubbling and the edges of the tortillas are slightly golden and crisp.

Nutrition

Ingredients

Instructions

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