Vegan Enchiladas

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 12 enchila ...

Sauce

• 1 cup tomato sauce
• 1 cup water
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 2 tablespoons cornstarch, dissolved in
• 4 tablespoons water

Filling

• 1 lb firm tofu, drained and mashed
• 1 onion, chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
• 1/4 teaspoon black pepper
• 1 1/3 cups picante sauce
• 3 cups steamed spinach
• 12 tortillas
• vegan sour cream

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.

Reviews

[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.