Vegan Enchiladas

READY IN: 1hr 5mins
Recipe by momaphet

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.

Top Review by Sharon123

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. While sauce is cooking, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce.
  4. 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.
  5. 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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