vegan spinach and mushroom and black bean enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*20 *Mission White Corn Tortillaschi chi's mild enchilada sauce 1 large can 28 oz)*Fresh Mushrooms, 12 oz fresh spinach, 8 cup *Bob's Red Mill Nutritional Yeast, 0.25 cup )*Tofu - Nasoya Silken Tofu, 16 oz drained)Beans, black, 1 can drained*Cheese: Daiya dairy free, .75 cup salt and pepper
preheat oven to 350
spray baking dish with pam, pour 1/3 of the large can of enchilada sauce into the bottom of the pan
saute mushrooms set aside
put spinach in microwave safe bowl and microwave until soft and wilted, about 3 minutes
mix together spinach, tofu,mushrooms,nutritional yeast and beans. working with a few at a time, microwave the tortillas until soft, place a spoonful of spinach mixture in center and roll up, place seam side down in baking pan. Continue with all tortillas. pour remaining enchilada sauce over the enchiladas , sprinke cheese on top .and cover with foil. Bake for 30-35 minutes until bubbly.
Serving Size: 10 servings, 2 enchiladas each
spray baking dish with pam, pour 1/3 of the large can of enchilada sauce into the bottom of the pan
saute mushrooms set aside
put spinach in microwave safe bowl and microwave until soft and wilted, about 3 minutes
mix together spinach, tofu,mushrooms,nutritional yeast and beans. working with a few at a time, microwave the tortillas until soft, place a spoonful of spinach mixture in center and roll up, place seam side down in baking pan. Continue with all tortillas. pour remaining enchilada sauce over the enchiladas , sprinke cheese on top .and cover with foil. Bake for 30-35 minutes until bubbly.
Serving Size: 10 servings, 2 enchiladas each
Nutritional Info Amount Per Serving
- Calories: 248.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 670.3 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 6.6 g
- Protein: 8.0 g
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