Vegan Enchiladas


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

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
1 dozen


  • 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


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

  2. 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.

  3. 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
Vitamin C 9mg 43%
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.

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