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This is one of my favorite recipes. It’s not only vegan, it’s filling, too.
Ingredients
- 1 (14 ounce) package tofu, drained and mashed
- 1 1/3 cups picante sauce
- 1 onion, chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 12 corn tortillas
- 2 (16 ounce) cans enchilada sauce
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 135 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium371mg | 16% |
| Total Carbohydrate21g | 7% |
| Dietary Fiber3g | 11% |
| Total Sugars2g | |
| Protein6g | |
| Vitamin C9mg | 43% |
| Calcium163mg | 13% |
| Iron3mg | 17% |
| Potassium329mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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