27 September 2012

No Meat Zone Recipes: Vegan Easy Enchiladas

This is a house favorite. It is a simple recipe with ingredients that are easy to keep on hand.


  • 1 package firm silken tofu (12 oz)
  • 3/4 cup frozen spinach 
  • 2 cloves garlic, pressed
  • 1 Tbsp nutritional yeast
  • 3 tsp onion powder or a handful of chopped scallions 
  • 1 tsp cumin 
  • 1 can enchilada sauce (10 oz)
  • 5 whole wheat tortillas (8")
  • Black olives 
  • Vegan sour cream 
  • Salsa or additional enchilada sauce
  1. Preheat your oven to 350°. Combine the first 6 ingredients in a food processor, and pulse until just mixed. 
  2. Warm up the tortillas by placing them in the microwave for a few seconds. Using a spoon spread a thin layer of the enchilada sauce onto one side of the tortilla and fill with 1/5 of the tofu mixture. Roll up the tortilla and place onto a well oiled baking pan (I recommend a silicone baking mat or parchment paper; these tend to stick to the pan). Repeat until you fill the remaining tortillas.
  3. Spread the remaining enchilada sauce over the tortillas, and bake at 350° for 30 minutes. 
  4. Top with optional ingredients and serve. Adapted from this recipe.
Stephanie Pania | Facebook | Blog | Pinterest
Philadelphia, PA Stephanie is an eco-conscious vegan from Philadelphia, PA. She has a degree in Communications and Technical Theater, and is currently the communications specialist at an area nonprofit. She recently finished a year serving with AmeriCorps, and spends her free time playing with her adopted dogs and her rescued cats.

Photo credit: Stephanie