Vegan Enchiladas

"My DD made these with a friend who had the recipe, and really loved them. They used a jarred vegan sauce, but this one looks pretty simple. If you aren't a strict vegan you could add some cheese on top."
 
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Ready In:
1hr 5mins
Ingredients:
19
Yields:
12 enchiladas
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
  • While sauce is cooking, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce.
  • Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas.
  • Lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake for 20-25 minutes.

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Reviews

  1. This turned out really good when it was hot from the oven. I added just a little ketchup to concentrate the flavors. Funny, when I heated it up the next day, I didn't care for it as much. Thanks momaphet! Made for Zaar tag.
     
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