Name: Tofu-Black Bean Layered Enchiladas
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 scallions , white and green parts separated and sliced thin; 3 tablespoons vegetable oil , divided; 1 tablespoon tomato paste; 1 tablespoon chili powder; 1 teaspoon ground cumin; 14 ounces extra-firm tofu , shredded; 1 (15-ounce) can black beans , rinsed; 1 teaspoon table salt; 12 (6-inch) corn tortillas; 1½ cups enchilada sauce , divided; 8 ounces Monterey Jack cheese , shredded (2 cups), divided

Why This Recipe Works

For a streamlined approach to enchiladas, we layer the tortillas instead of rolling them around the filling. Shredding extra-firm tofu gives it a satisfyingly supple texture, and the small pieces capture lots of sauce. To boost the filling’s flavor, we briefly cook the tofu and black beans with scallions, tomato paste, chili powder, and cumin. Since the enchiladas are layered, not rolled, we don’t need to fry or otherwise heat the tortillas to make them flexible; however, a brush of oil on each side before assembling adds richness and helps prevent the tortillas from absorbing too much sauce and turning mushy.

Before You Begin

Use the large holes of a box grater to shred the tofu. Serve with cilantro, sour cream, avocado, and/or lime wedges, if desired.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Cook thinly sliced whites of 4 scallions in 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until sizzling, about 1 minute. Stir in 1 tablespoon tomato paste, 1 tablespoon chili powder, and 1 teaspoon cumin and cook until fragrant, about 1 minute. Stir in 14 ounces shredded extra-firm tofu, 1 rinsed can black beans, and 1 teaspoon table salt and cook until liquid evaporates and tofu begins to brown, 4 to 6 minutes.

Brush both sides of 12 corn tortillas with remaining 2 tablespoons oil. Spread ½ cup enchilada sauce over bottom of 13 by 9-inch baking dish, then arrange half of tortillas over sauce. Spread tofu mixture evenly over tortillas, then top with ½ cup enchilada sauce and 1 cup shredded Monterey Jack. Arrange remaining tortillas on top, followed by remaining ½ cup enchilada sauce and 1 cup shredded Monterey Jack. Bake until hot throughout and cheese is melted, 8 to 12 minutes. Sprinkle with thinly sliced greens of 4 scallions and serve.