Photo of Roasted-Tomato Enchiladas by WW

Roasted-Tomato Enchiladas

Points® value
Total Time
36 min
20 min
16 min
Fire-roasted tomatoes with chilies give these enchiladas an extra-special kick. If you can't handle the heat, though, substitute half for canned tomatoes.


Firm tofu

15 oz

Canned black beans

15 oz, drained, rinsed and drained again

Cumin seeds

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Burrito-size wheat flour tortilla

4 item(s), large


1 small, chopped

Canned tomatoes with green chilis

29 oz, fire-roasted, diced


2 tbsp(s), fresh, minced (optional)


  1. Preheat oven to 350°F. Coat a 12-inch skillet with cooking spray.
  2. Drain tofu and dice into 1/2-inch cubes; add to skillet and brown over medium heat until firm and dry, about 3 minutes.
  3. Spoon tofu into mixing bowl and add beans, cumin, salt and pepper; mix well. Divide tofu mixture among 4 tortillas, arranging mixture down the centre of each tortilla; fold sides into the centre.
  4. Coat a 9-inch square baking pan with cooking spray. Gently place filled tortillas, seam-side down, in pan. Set aside.
  5. Coat skillet with additional cooking spray. Add onion and sauté over medium heat, 2 to 3 minutes. Add undrained tomatoes and cook over high heat until tomato mixture thickens slightly, about 3 minutes. Spoon tomato mixture over tortillas.
  6. Bake until thoroughly heated, about 10 minutes. Remove from oven and sprinkle with cilantro, if desired. Yields 1 enchilada per serving.