Vegan Enchiladas

Vegan Enchiladas

Ingredients

 1 pound firm tofu — drained, patted dry, and cut into chunks

    1/2 teaspoon salt

    1/2 teaspoon ground turmeric

    1/4 teaspoon ground black pepper

    1/4 teaspoon ground cayenne pepper (I used chili powder)

    1 medium jalapeno peppers finely chopped 

OR 

1 can roasted green chili peppers

    1 medium red bell pepper — cored, seeded, and diced

    1 small yellow onion  finely diced

    2 tablespoons nutritional yeast — optional

    1 can black beans — (15 ounces) rinsed and drained

    1 packet frozen spinach — (10 ounces) thawed and pressed dry

    20 ounces enchilada sauce  ( I used green) (2 1/2 cups) plus additional if you like your enchiladas really saucy*

   

18 small corn tortillas

Instructions

    Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.

    Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.

    In a deep skillet over medium add the jalapeno, bell pepper, and onion. (Use a little water if needed to keep from sticking to the pan)  Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.

    Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Tear tortillas into strips then layer over sauce. Then layer the mix. Repeat if you still have tortillas or the mixture (think lasagna) Spoon the remaining enchilada sauce over the top of the enchiladas to cover!  Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

   

I topped them with my vegan aka fake cheese after I cooked them.