
Vegan Enchiladas Recipe
This is one of my favorite recipes. It’s not only vegan, it’s filling, too.
Ingredients
1 (14 ounce) package tofu, drained and mashed
1 ⅓ cups picante sauce
1 onion, chopped
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
12 corn tortillas
2 (16 ounce) cans enchilada sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.
Cook’s Note:
Make with homemade enchilada sauce or use canned. Either works great. I prefer using homemade sauce.
Nutrition Facts (per serving)
135 | Calories |
4g | Fat |
21g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 135 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 371mg | 16% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 6g | 12% |
Vitamin C 9mg | 10% |
Calcium 163mg | 13% |
Iron 3mg | 17% |
Potassium 329mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.