Vegan Enchiladas with Tofu, Black Beans, and Zucchini

These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week!

Get the Vegan Enchiladas with Tofu, Black Beans, and Zucchini recipe here!