Name: Vegan Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 packet frozen spinach thawed and pressed dry; 1 pound firm tofu; 1 small yellow onion finely diced; 2 medium jalapeno peppers; 20 ounces red enchilada sauce plus additional if you like your enchiladas really saucy; 1/4 teaspoon ground cayenne pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons nutritional yeast; 18 small corn tortillas; 1 can black beans rinsed and drained; 1 medium red bell pepper; 1/2 teaspoon ground turmeric; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; For serving: your favorite mix of fresh cilantro

Enchiladas

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Easy Vegan Enchiladas with tofu, spinach, and black beans, topped with a rich and flavorful red enchilada sauce and avocado. Healthy, packed with protein, and gluten free. Simple, freezer-friendly, and absolutely delicious!

Wheat

Soybeans

Lactose Free

Vegetarian

Mediterranean

Vegan

Frozen Vegetables

gram

chopped spinach

Meat Alternatives

firm tofu

Fresh Vegetables

yellow onion

jalapeno

Sauces

milliliter

red enchilada sauce

Seasonings

cayenne pepper

Oils

extra virgin olive oil

nutritional yeast

Tortillas & Wraps

corn tortilla

Beans & Legumes

black beans

red bell pepper

ground turmeric

Coarse Salt

black pepper

fresh cilantro

Niacin (B3)

Vitamins

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Dietary Fiber

Carbohydrates

Calories

Water

Pantothenic acid (B5)

Trans fatty acids

Calories from Fat

Selenium

Total monounsaturated fatty acids

Saturated Fat

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Protein

Total polyunsaturated fatty acids

Vitamin K

Lutein+zeaxanthin

Vitamin A

Beta-cryptoxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Alpha-carotene

Lycopene

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Vegan Enchiladas

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