Photo of Roasted tomato and tofu enchiladas by WW

Roasted tomato and tofu enchiladas

Total Time
36 min
20 min
16 min
This 30-minute Mexican-inspired dish will have your family happily going meat-free! The tofu gets a toasty flavor and lightly crunchy texture from a quick sear in the skillet, then takes on the deliciously bittersweet cumin flavor when combined in the bean mixture. Choosing fire-roasted tomatoes brings extra flavor without any extra work and the chilies give these enchiladas a special kick. If you like less heat, choose your tomatoes with onion or garlic. Serve these enchiladas with some yellow rice and grilled corn.


Cooking spray

1 spray(s), or enough to coat skillet and pan

Firm tofu

15 oz

Canned black beans

15 oz, drained, rinsed and drained again

Ground cumin

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

10" high fiber, low carb flour tortilla(s)

4 item(s)

Uncooked onion(s)

1 small, chopped

Canned tomatoes with green chilis

29 oz, fire-roasted, diced


2 Tbsp, 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 center of each tortilla; fold sides into the center.
  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.