Vegan Enchiladas
- Number of Servings: 15
Ingredients
1/4 cup chopped onion1/4 cup chopped green bell pepper1 cup fresh spinach, chopped1 - 15 oz block of firm or extra firm tofu, drained1 - can vegetarian refried beans1 - 8 oz package Daiya cheddar shreds2 cans enchilada sauce15 corn tortillas
Preheat oven to 350 degrees F. Saute onion and pepper in a medium pot sprayed with vegetable oil spray. Add chopped spinach, refried beans, crumbled tofu and about 1/4 cup of the enchilada sauce. Mix together well, remove from heat and add 1/2 of the bag of cheddar shreds.
In a large rectangular baking dish, pour the remaining enchilada sauce from the first can and spread it around.
Open the second can of enchilada sauce and pour it into a small frying pan. Warm the sauce on low heat on the stove. Place a tortilla in the sauce to warm it and make it pliable and place it on a plate. (Remove it quickly or it will fall apart.) Add about 1/4 - 1/3 cup of the tofu mixture to the tortilla, roll it up, and place it in the baking dish. Continue with the rest of the tortillas.
Pour the remaining sauce from the pan over the enchiladas, sprinkle with the remaining cheese. Bake for 20 minutes, covered with aluminum foil. Uncover and bake for 10 more minutes.
Serving Size: Makes 15 enchiladas
Number of Servings: 15
Recipe submitted by SparkPeople user BARBWOOD.
In a large rectangular baking dish, pour the remaining enchilada sauce from the first can and spread it around.
Open the second can of enchilada sauce and pour it into a small frying pan. Warm the sauce on low heat on the stove. Place a tortilla in the sauce to warm it and make it pliable and place it on a plate. (Remove it quickly or it will fall apart.) Add about 1/4 - 1/3 cup of the tofu mixture to the tortilla, roll it up, and place it in the baking dish. Continue with the rest of the tortillas.
Pour the remaining sauce from the pan over the enchiladas, sprinkle with the remaining cheese. Bake for 20 minutes, covered with aluminum foil. Uncover and bake for 10 more minutes.
Serving Size: Makes 15 enchiladas
Number of Servings: 15
Recipe submitted by SparkPeople user BARBWOOD.
Nutritional Info Amount Per Serving
- Calories: 112.4
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 467.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.5 g
- Protein: 6.3 g
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