Vegan Enchiladas

Rating: 3.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is one of my favorite recipes. It's not only vegan, it's filling, too.

By cuppycake0709

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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; protein 5.8g; carbohydrates 20.6g; fat 3.9g; sodium 371.1mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

Ronni
Rating: 4 stars
10/21/2019
This is a quick easy meal that is delicious! I will make this one often! Read More

Most helpful critical review

France C
Allstar
Rating: 1 stars
01/18/2020
This was a change of pace from the other enchilada recipes I've made. While I'm not vegan I do enjoy all types of food and vegan dishes. I would definitely tweak this if I were to make it again. This would benefit from some vegan cheese in the filling or melted over top or even some vegan sour cream (made with cashews). As is the enchilada sauce was overpowering. Be sure to use a good quality sauce or homemade as suggested. I used a red enchilada sauce but think I'd probably prefer it with green. This also makes a lot of filling...way too much actually. I filled each tortilla with 3 tablespoons (equal to 9 teaspoons) instead of the 4 teaspoons stated in directions and still had filling left over. Also even though I finely chopped the onion (using my food processor) there were still some uncooked pieces which was unpleasant. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Allstar
Rating: 1 stars
01/17/2020
This was a change of pace from the other enchilada recipes I've made. While I'm not vegan I do enjoy all types of food and vegan dishes. I would definitely tweak this if I were to make it again. This would benefit from some vegan cheese in the filling or melted over top or even some vegan sour cream (made with cashews). As is the enchilada sauce was overpowering. Be sure to use a good quality sauce or homemade as suggested. I used a red enchilada sauce but think I'd probably prefer it with green. This also makes a lot of filling...way too much actually. I filled each tortilla with 3 tablespoons (equal to 9 teaspoons) instead of the 4 teaspoons stated in directions and still had filling left over. Also even though I finely chopped the onion (using my food processor) there were still some uncooked pieces which was unpleasant. Read More
Ronni
Rating: 4 stars
10/21/2019
This is a quick easy meal that is delicious! I will make this one often! Read More
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