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    You are in: Home / Mexican / Vegan Enchiladas Recipe
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    Vegan Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    momaphet's Note:

    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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    Ingredients:

    Yield:

    enchila ...

    Units: US | Metric

    Sauce

    Filling

    Directions:

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

    • on November 13, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Enchiladas

    Serving Size: 1 (2559 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 277.7
     
    Calories from Fat 65
    23%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 740.1 mg
    30%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.3 g
    17%
    Protein 10.1 g
    20%

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