Spicy Spinach Potato Enchiladas (Vegan) Recipe

Name: Spicy Spinach Potato Enchiladas (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tofu, drained, cut into strips; 2 garlic cloves; 2 tablespoons vegetable oil; 1 potato (or a bag of frozen cubed potato); 12 red onion, cut into strips; 2 cups fresh spinach; 1 serrano pepper; ½ cup salsa (For filling-I'm using a black bean and corn pico de gallo); ¼ cup fresh cilantro; ½ cup vegan cheese (or 1/4 cup nutritional yeast); 1 (16 ounce) jar tomatillo salsa (for topping); 12 corn tortillas; 1 tablespoon salt (to taste)

Servings: persons

1 lb tofu, drained, cut into strips
2 garlic cloves
2 tablespoons vegetable oil
1 potato (or a bag of frozen cubed potato)
12 red onion, cut into strips
2 cups fresh spinach
1 serrano pepper
½ cup salsa (For filling-I'm using a black bean and corn pico de gallo)
¼ cup fresh cilantro
½ cup vegan cheese (or 1/4 cup nutritional yeast)
1 (16 ounce) jar tomatillo salsa (for topping)
12 corn tortillas
1 tablespoon salt (to taste)

1
Drizzle some vegetable oil in the bottom of a pan and add the diced potatoes and salt (I just guess on the amount of salt) until soft enough to eat.
2
If the potatoes start sticking, add water to loosen them off the pan.
3
Meanwhile, saute the tofu in 1 tbs vegetable oil until firm.
4
Add the red onion, serrano, garlic, and saute an additional 3-5 minutes.
5
Add the spinach and salsa, stir lightly until the spinach is wilted.
6
Don't forget salt to taste.
7
Warm the corn tortillas so that they are soft enough to roll (I use the microwave).
8
Grease the bottom of a brownie/cake pan and spread a small layer of the tomatillo salsa on the bottom.
9
For each enchilada, take a scoop of potatoes and a scoop of the tofu mixture and place in the middle of a tortilla.
10
Roll up, and put each one in the pan side by side.
11
Top with the remaining tomatillo salsa, and sprinkle with vegan cheese (I use daiya!).
12
If no vegan cheese, then sprinkle with the nutritional yeast instead.
13
Bake at 350 for about 20 minutes, until the sauce is looking a little dryer and the edges of the tortillas are crispy.
14
* This recipe is very flexible.
15
You could put some black beans in with the enchiladas, saute more vegetables in with the tofu, omit the potatoes, etc.
16
Whatever you like!

609

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb tofu, drained, cut into strips, 2 garlic cloves, 2 tablespoons vegetable oil, 1 potato (or a bag of frozen cubed potato), and more.

Yes, Spicy Spinach Potato Enchiladas (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Spinach Potato Enchiladas (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions