Southern Bean Queen

Some nights call for a salad.
Some nights call for ordering pizza and pretending it was planned.
And some nights call for enchiladas—the kind that come out bubbling and creamy and make the kitchen smell like you actually have your life together.

These are those enchiladas.

I’ve always loved creamy green enchiladas. They’re cozy without being heavy, familiar without being boring. This version is vegan, nut-free, and surprisingly satisfying—not in a “look how virtuous I am” way, but in a wow, this actually hits way.

No speeches. No convincing. Just dinner.

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Vegan Creamy Green Enchiladas (Nut-Free)

Ingredients

For the filling

• 1 block extra-firm tofu, pressed and crumbled into rough shreds
• ½–¾ cup black beans, rinsed well
• ½ cup corn
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ¾ teaspoon salt

For the creamy green sauce

• 1 cup mild green enchilada sauce
• ½ cup vegan sour cream (nut-free, like Tofutti)
• Juice of ½ lime
• ½ teaspoon salt

To assemble

• 6–8 corn tortillas
• ¾–1 cup plant-based shredded cheddar

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Instructions

Heat the olive oil in a skillet over medium heat. Add the tofu, cumin, garlic powder, and salt. Let it cook for a few minutes before stirring — you want it lightly golden and a little chewy, not mushy. After about 6–8 minutes, stir in the black beans and corn and let everything warm through.

In a bowl or blender, mix together the enchilada sauce, vegan sour cream, lime juice, and salt until smooth and pourable. Taste it. This is a good moment.

Warm the tortillas so they don’t tear. Preheat the oven to 375°F and lightly grease a small baking dish.

Fill each tortilla with the tofu mixture, roll it up, and place it seam-side down in the dish. Pour the creamy green sauce over the top and sprinkle with plant-based cheese.

Bake uncovered for 25–30 minutes, until bubbly and lightly golden around the edges. If it starts browning too fast, loosely cover it — enchiladas should be relaxed, not stressed.

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A Few Real-Life Notes

These are mild, creamy, and comforting — not spicy, not fussy, not trying to prove anything. They reheat beautifully and might even be better the next day, straight out of the fridge with a fork. (No judgment.)

Serve them with rice, avocado, or just as they are. They don’t need much.

This is the kind of food that says: You fed yourself. You did great.