Nasoya Tofu Sweet Potato Enchiladas

(post sponsored by Nasyoa)

My life has pretty much revolved around Mexican food lately. When I’m out to eat, or when I’m at home. An extremely large portion of my diet is rooted in tacos, burritos, and now, these epic enchiladas.

For some reason, enchiladas typically intimidate me. It always seems like WAY too many ingredients, and just daunting enough that I never make them. These ones are pretty simple though, and delicious enough that I don’t mind the work that goes into them.

And these particular ones are made extra delectable with the addition of some crispy, spicy Nasoya tofu.

Pro tip: Extra firm tofu is ALWAYS the way to go, and I’ve found, through much trial and error, that Nasoya’s organic, non-GMO, extra-firm makes the crispiest tofu in the game. Because honestly, that’s the only way to get me to love tofu.

I’ve used their tofu a lot in the past, topping salads with crispy nutritional yeast dusted tofu, or adding sesame tofu to stir frys. Whatever the case, whatever the dish, it’s ALWAYS extra-firm Nasoya, and I’m always pleased with the outcome. Adding cornstarch or arrowroot powder to seasonings before pouring over tofu and baking is truly key here. It makes the exterior crunchier and helps the spices stick to the tofu better. DON’T PROCEED WITHOUT IT!

Now…onto the enchiladas!

1 block Nasoya extra-firm tofu, drained and pressed for at least 30 minutes (I lay tofu in a shallow dish and place a much heavier pot ontop of it, to press)

1 large sweet potato, chopped

2 tbsp avocado oil

4 tsp chili powder

1 tsp arrowroot powder

1 onion, chopped

2 bell peppers, chopped

1 jalapeno pepper, chopped

1 tbsp cumin

1 tbsp smoked paprika

2 tsp garlic powder

Sea salt and black pepper

2 can black beans, rinsed and drained

10 tortillas

2 cans enchilada sauce (I used a mixed of red and green)

1 cup shredded vegan cheese (I use Violife, always)

Cilantro and avocado for topping

• Preheat oven to 400 degrees
• Toss sweet potato in 1 tbsp avocado oil and 2 tsp chili powder
• Toss tofu with arrowroot powder until coated, and then toss with 1 tbsp avocado oil and 2 tsp chili powder
• Lay on a baking sheet and bake at 400 degrees for 40 minutes, turning halfway through
• Meanwhile, saute onion in avocado oil over medium heat for 5 minutes
• Add bell pepper and jalapeno and continue cooking for 5-8 minutes or until onion is slightly browned
• Add cumin, paprika, garlic powder, sea salt and black pepper and stir together for another minute
• Remove from heat and add black beans (I also added a little veggie broth here just to loosen things up a little)
• When tofu and sweet potatoes are cooked, mix in with bean and veggie mix
• Spread enough enchilada sauce along bottom of 9×13 baking dish to completely cover it
• Scoop a heaping 1/2 cup of mixture into each tortilla, roll up, and put face down into baking dish
• Repeat until all the mixture is gone, and top with remaining enchilada sauce
• Sprinkle vegan cheese over the top, and bake at 375 degrees for 20 minutes
• Serve with cilantro and avocado