Mexican Recipe ♯ Vegan Enchiladas

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 ⅓ 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

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
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.
3. Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

Nutrition Facts

• calories135.1
• carbohydrateContent20.6 g
• fatContent3.9 g
• fiberContent3 g
• proteinContent5.8 g
• saturatedFatContent0.6 g
• sodiumContent371.1 mg
• sugarContent2.4 g