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
YIELD: 12 enchiladas
UNITS: US
INGREDIENTS
NutritionSauce
- 1cup tomato sauce
- 1cup water
- 1
- 2
- 1teaspoon chili powder
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon oregano
- 2
- 4tablespoons water
Filling
- 1
- 1
- 1⁄2teaspoon chili powder
- 1⁄4teaspoon cumin
- 1⁄4
- 1⁄4teaspoon black pepper
- 1 1⁄3cups picante sauce
- 3cups steamed spinach
- 12
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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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