Vegan Enchiladas Recipe

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Vegan Enchiladas
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  1. Preheat oven to 350 degrees.
  2. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
  3. While sauce is cooking, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce.
  4. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas.
  5. Lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake for 20-25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.39 Kcal (789 kJ)
Calories from fat 52.69 Kcal
% Daily Value*
Total Fat 5.85g 9%
Sodium 825.87mg 34%
Potassium 405.98mg 9%
Total Carbs 23.56g 8%
Sugars 6.55g 26%
Dietary Fiber 3.11g 12%
Protein 10.47g 21%
Vitamin C 15.8mg 26%
Iron 8mg 44%
Calcium 183mg 18%
Amount Per 100 g
Calories 66.08 Kcal (277 kJ)
Calories from fat 18.48 Kcal
% Daily Value*
Total Fat 2.05g 9%
Sodium 289.7mg 34%
Potassium 142.41mg 9%
Total Carbs 8.26g 8%
Sugars 2.3g 26%
Dietary Fiber 1.09g 12%
Protein 3.67g 21%
Vitamin C 5.5mg 26%
Iron 2.8mg 44%
Calcium 64.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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