Vegan Enchiladas

11 90 249
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 4
Vegan Enchiladas
Health Highlights


8 small tortilla(s) Tortilla, corn
2 can (10oz) Enchilada sauce, canned
2 tbsp Vegetable oil (divided)
1 medium Yellow onion (diced)
1 clove(s) Garlic (minced)
1 tsp Cumin
397 gm Tofu, silken, soft
1 tbsp Nutritional yeast
1 pinch Salt and pepper
1 bunch Green onion
1/4 cup Black olives (sliced)


If using frozen corn tortillas, take them out of the freezer and let them defrost on the counter, about an hour before using.

In a medium saucepan, heat the enchilada sauce over medium-low heat for 30 minutes.

Meanwhile, heat 1 tbsp oil in a frying pan on medium-high heat. Sauté onion until soft, about 2 minutes. Add garlic and cumin and cook until fragrant, about 2 minutes.

Using a food processor or immersion blender, blend the onion mixture with the tofu and nutritional yeast. Season with salt and pepper.

Heat a few tbsp of oil on medium heat, and once hot, dip a tortilla in the oil until it is soft. Drain it on a paper towel and then dip the tortilla in the enchilada sauce and place it in a 9×13 baking dish.

Spoon some tofu mixture onto the tortilla and top with a few green onions and olives (if using). Roll and place seam-side down.

Repeat until all tortillas are filled.

Pour any remaining sauce over the enchiladas an bake at 350F for 30 minutes. If you want to add vegan cheese, you can do so in the last few minutes of baking.

Top optional toppings, and serve.

Nutrition Facts

Per Portion

Calories 249
Calories from fat 108
Calories from saturated fat 14.5
Total Fat 12.0 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 991 mg
Potassium 406 mg
Total Carbohydrate 28.7 g
Dietary Fiber 3.7 g
Sugars 5.3 g
Protein 8.6 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.7
Vegetables 0.8

Energy sources


Meal Type(s)