Spicy Spinach Potato Enchiladas (Vegan)

An easy, flexible recipe that you can modify to fit your tastes.

• Ready In: 50 mins
• Serves: 4
• Yields: 12 Enchiladas

Ingredients

• 1  lb tofu, drained, cut into strips
• 2  garlic cloves
• 2  tablespoons  vegetable oil
• 1  potato (or a bag of frozen cubed potato)
• 1⁄2 red onion, cut into strips
• 2  cups fresh spinach
• 1  serrano pepper
• 1⁄2 cup salsa (For filling-I'm using a black bean and corn pico de gallo)
• 1⁄4 cup fresh cilantro
• 1⁄2 cup vegan cheese (or 1/4 cup nutritional yeast)
• 1 (16 ounce) jar tomatillo salsa (for topping)
• 12  corn tortillas
• 1  tablespoon salt (to taste)

Directions

1. Drizzle some vegetable oil in the bottom of a pan and add the diced potatoes and salt (I just guess on the amount of salt) until soft enough to eat. If the potatoes start sticking, add water to loosen them off the pan.
2. Meanwhile, saute the tofu in 1 tbs vegetable oil until firm. Add the red onion, serrano, garlic, and saute an additional 3-5 minutes. Add the spinach and salsa, stir lightly until the spinach is wilted. Don't forget salt to taste.
3. Warm the corn tortillas so that they are soft enough to roll (I use the microwave). Grease the bottom of a brownie/cake pan and spread a small layer of the tomatillo salsa on the bottom. For each enchilada, take a scoop of potatoes and a scoop of the tofu mixture and place in the middle of a tortilla. Roll up, and put each one in the pan side by side. Top with the remaining tomatillo salsa, and sprinkle with vegan cheese (I use daiya!). If no vegan cheese, then sprinkle with the nutritional yeast instead. Bake at 350 for about 20 minutes, until the sauce is looking a little dryer and the edges of the tortillas are crispy.
4. * This recipe is very flexible. You could put some black beans in with the enchiladas, saute more vegetables in with the tofu, omit the potatoes, etc. Whatever you like!