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These lovable enchiladas do it all. They make for an easy dinner, a fun and low-stress entertaining entree, and a breakfast you'll (probably almost) never get tired of. Relying on the convenience of flavorful smoked tofu, canned beans, and store-bought tortillas, this platter is a total breeze to put together. To balance all the ready-made elements, you'll season the tofu filling with fresh scallions and cilantro, plus add creamy satiety from avocado slices.

And the sauce! Bean lovers rejoice, because all it takes is a can of beans and a couple chipotles en adobo to make a seriously satisfying topping—all without much added fat or spending time toasting or soaking chiles. These guys come together in the time it takes to warm tortillas in the oven. No joke.

Unlike the Tex-Mex variety, these enchiladas require no baking after assembly. Simply top with the warm sauce, garnish, and dig in. The ease here is due entirely to the genius of Enchiladas. Being reminded enchiladas don't have to feel like a production (and bean sauce!) pretty much guarantees this won't be the last batch to appear on MSV. But it sure is a good start.

And if you feel froggy, go ahead and make your own tortillas. If not, don't sweat it.

Smoked Tofu and Avocado Enchiladas with Pinto-Chipotle Sauce

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serves 4, sauce adapted from (and full recipe inspired by) Enchiladas

8 oz smoked tofu, such as Soy Boy brand

12 6-inch corn tortillas

3 large spring onions

1/4 cup loosely packed cilantro

1 15-oz can pinto beans

2 small-medium chipotles en adobo

1/2 cup water

1 no-salt-added vegetable bouillon cube

2 TBSP olive oil

2 ripe avocados

Heat oven to 350.

Grate tofu into a mixing bowl. Set aside to allow it to begin coming to room temperature.

Divide tortillas into three stacks of four. Wrap each stack securely in foil and heat in oven for 20 minutes.

Meanwhile, finely chop white and firm pale green parts of spring onions. Add to the mixing bowl. Thinly slice tender green tops of scallions and set aside. Finely chop cilantro. Add half cilantro to the mixing bowl and set other half aside. Stir tofu, cilantro, and onions in mixing bowl to combine. (The tofu should be salty enough already, but taste and season, if needed.)

In a wide-mouth quart jar, use an immersion blender to puree pinto beans (along with the liquid in the can), chipotles, water, and bouillon cube. Blend until smooth, about a minute. Heat oil in a large skillet. Add bean sauce and cook until heated through, stirring frequently. (The adobo sauce, canned beans, and bouillon cube should provide enough salt, but taste and adjust seasoning, if needed.)

Halve and pit avocados. Use a sharp knife to carefully divide each half into six sections. Use a spoon to scoop slices from the skin.

By now, the tortillas should be ready. Carefully open a foil packet (leave remaining stacks wrapped until you're ready to work with them) and take a warm tortilla from the top. Place a generous spoonful of tofu just off-center and top tofu with two avocado slices. Roll up and place seam-side down on a serving dish. Repeat with remaining tortillas, working quickly.

Pour pinto bean sauce evenly over assembled tortillas. Garnish with sliced scallion tops and reserved cilantro, if desired. Serve at once.