Vegan Enchiladas Recipe

Name: Vegan Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

145

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Sauce, 1 cup tomato sauce, 1 cup water, 1 large onion, chopped, and more.

Yes, Vegan Enchiladas 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.

Vegan Enchiladas

How did you like this recipe?

Frequently Asked Questions