How To Make Vegan Enchiladas

This meal is like having a restaurant in your own home. Healthy and filling, this is a wonderful meal to prepare for any occasion... the vegan lifestyle has just been enhanced.

1 block firm tofu, drained and cut into 1/2 inch pieces
1 can black beans, drained and diced
1/2 onion, diced
1 zuchinni, grated
2 carrots, grated
1 can black olives (opt)
1 can enchilada sauce
3/4 cup water
10-12 flour wheat tortillas
vegan cheese crumbles (optional) or make your own favorite vegan cheese sauce

Add water to enchilada sauce and stir until well combined.
Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchalada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.
Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.

Enchilada Sauce

2 tbsp vegetable oil
2 tbsp flour
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper, or to taste
2 cups water
1 8 ounce can tomato paste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.


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