Alexandra's Enchiladas | whole food plant based | oil free cooking | chef julia

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive while still melting well.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers provide crunch without the heat.

Heat a 12-inch skillet over medium heat.

Chop half an onion and add it to the skillet once heated.

Add 2 cloves of garlic to the skillet and sauté until fragrant.

Chop half a bell pepper and add it to the skillet.

Add half a zucchini, chopped, to the skillet.

Stir the mixture occasionally until it begins to brown.

Add a splash of vegetable broth to prevent burning and continue cooking.

Chop and add a jalapeño, removing some seeds for less heat.

Add 1 pound of pressed organic extra firm tofu, crumbled, to the skillet.

Add 1.5 cups of rinsed and drained black beans to the skillet.

Season with a couple of pinches of salt and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens