Vegan Enchiladas
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Vegan Enchiladas

1. Tofu, drained and mashed - 1 (14 ounce) package
2. Picante sauce - 1 ⅓ cups
3. Onion, chopped - 1
4. Chili powder - 1 teaspoon
5. Garlic powder - ½ teaspoon
6. Ground cumin - ¼ teaspoon
7. Ground black pepper - ¼ teaspoon
8. Corn tortillas - 12
9. Enchilada sauce - 2 (16 ounce) cans

How to cook deliciously - Vegan Enchiladas

1. Stage

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

2. Stage

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. Stage

Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.