Vegan Enchiladas

By Nicole_Pryce

Ingredients

• For Filling:
• Corn tortillas - one for every enchilada you want to make
• 1/2 block firm tofu, cut into small chunks
• 1 habanero pepper, diced
• 1 small zucchini or other squash, diced
• 1/4 of an onion, chopped finely
• Garlic, to taste
• Salt and pepper, to taste
• For Sauce:
• 1 can of red enchilada sauce
• 2 cloves garlic, minced
• Vegan cheese

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Grease a baking sheet with Pam or some form of oil and set it aside. Mix the filling ingredients together and place a small amount in each tortilla. Dont be too greedy or the tortillas will bust while cooking. Roll the tortillas up and place them seam down into the pan. Mix the minced garlic with the enchilada sauce and pour over the enchiladas. Put into a 350 degree oven until the enchiladas are heated through. Top with your favorite vegan cheese and place under the broiler until the cheese melts.