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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My DD made these with a friend who had the recipe, and really loved them. They used a jarred vegan sauce, but this one looks pretty simple. If you aren't a strict vegan you could add some cheese on top. Ingredients:
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 |
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 |
Directions:
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.
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