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Chipotle Enchilada Cups


  • For the tofu sofritas:

  • 16 oz. extra firm tofu
  • 1/2 yellow onion, diced
  • 1 small can roasted green chiles
  • 2 chipotle peppers in adobo sauce
  • 2 tbsp. extra adobo sauce
  • 1/4 cup vegetable broth
  • 3 garlic cloves
  • 1.5 tbsp. tomato paste
  • 2 tbsp. reduced sodium soy sauce, or liquid aminos
  • 1 tbsp. apple cider vinegar
  • 1 tsp. nutritional yeast
  • 1 tsp. cumin
  • 1.5 tsp. dried oregano
  • pinch of salt
  • For the enchilada cups:

  • Cooking spray
  • 1 package won-ton wrappers
  • 1 tub Better Bean Co. Roasted Chipotle Red Beans
  • 1/2 green bell pepper, finely diced
  • 1/2 cup Mexican blend cheese, shredded
  • 1 tomato, finely diced
  • 1 avocado, finely diced
  • Salsa verde (optional, for topping)


1. Remove tofu from package and drain liquid. Wrap in a paper towel and place on a plate with a cutting board on top. Weigh down with cans or other heavy items and allow tofu to press for 30 minutes.
2. While tofu is pressing, combine the remaining sauce ingredients in a high-speed blender or food processor and pulse until smooth.
3. Next, preheat the oven to 350F and prepare muffin tins (regular or mini) with cooking spray. If using a regular sized tin, grab two won-ton wrappers and place them on top of one another, off-centered to create a cross. If using mini tins, use one wrapper cut in half and arrange in the same crossed pattern.
4. Line the muffin tin with the wrappers, pressing them to the sides to make sure the cups have an open center.
5. Place the wrapper-filled tins into the oven for 10 minutes and bake until the wrappers begin to crisp and brown.
6. While they are cooking, place a medium skillet over medium-high heat. Discard the excess tofu liquid and cut into 1/4 inch thick slices.
7. Once the pan is hot, place the tofu slices in an even layer on the pan and dry-fry for 2-3 minutes each side.
8. After the tofu has browned a bit, pour in the sauce and use a fork or potato masher to break the tofu into small pieces. Stir and cook for another 2-3 minutes.
9. Remove the won ton cups from the oven and place beans in the bottom of each one (2 tsp. for regular cups, 1 tsp. for minis).
10. Next, sprinkle a few pieces of diced green bell pepper into each cup, followed by the tofu sofritas (same amount as beans).
11. Then, sprinkle cheese on top of each cup and place back into the oven for 5-7 minutes, or until cheese begins to bubble and brown.
12. Finally, remove cups from the oven, allow to cool before removing and garnish with fresh tomato and avocado!

Serving Size:

Makes 24 regular cups or 48 mini cups

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Hi, I’m Jenna Bee. I am a former vegetable-hater turned nutrition enthusiast! Seriously, I was such a picky eater growing up – I refused to try anything green and didn’t touch a salad until the age of 17.
And now? I’m a graduate nutrition student in Portland, Oregon and I care about food – a lot. I firmly believe that with each meal, we have a choice and deep responsibility to choose what is healthy for our bodies, our minds, and our planet. I love cooking (check out my foodie Instagram for inspiration) and I am creating a holistic nutrition business. I would love to connect!
Instagram: @because.everybody.eats