Vegan Enchiladas recipe

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Ingredients

1 (14 ounce) package tofu, drained and mashed
1 ⅓ cups picante sauce
1 onion, chopped
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
12 corn tortillas
2 (16 ounce) cans enchilada sauce

Nutrition Info

135.1 calories
carbohydrate: 20.6 g
cholesterol: : -
fat: 3.9 g
fiber: 3 g
protein: 5.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 371.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.

  3. Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

Recipe Yield

1 dozen

Recipe Note

This is one of my favorite recipes. It's not only vegan, it's filling, too.

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