Vegan Enchiladas
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Yields:
-
12 enchiladas
ingredients
-
Sauce
- 236.59 ml tomato sauce
- 236.59 ml water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4.92 ml chili powder
- 2.46 ml ground cumin
- 2.46 ml oregano
- 29.58 ml cornstarch, dissolved in
- 59.16 ml water
-
Filling
- 453.59 g firm tofu, drained and mashed
- 1 onion, chopped
- 2.46 ml chili powder
- 1.23 ml cumin
- 1.23 ml garlic powder or 4.92 ml minced fresh garlic
- 1.23 ml black pepper
- 315.37 ml picante sauce
- 709.77 ml steamed spinach
- 12 tortillas
- vegan sour cream
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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RECIPE SUBMITTED BY
momaphet
United States