Vegan Enchiladas

Name: Vegan Enchiladas
Ingredients: 1 (14 ounce) package tofu, drained and mashed; 1 1/3 cups picante sauce; 1 onion, chopped; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 12 corn tortillas; 2 (16 ounce) cans enchilada sauce

9 ingredients

3 steps

Ingredients

1 (14 ounce) package tofu, drained and mashed
1 1/3 cups picante sauce
1 onion, chopped
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
12 corn tortillas
2 (16 ounce) cans enchilada sauce

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.