Rating: 3.5 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.

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Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

135 calories; protein 5.8g; carbohydrates 20.6g; fat 3.9g; sodium 371.1mg. Full Nutrition
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