Vegan Enchiladas

healthy vegan enchiladas

These vegan enchiladas are the most fresh tasting I've ever had! (Probably because these are the only ones I've made myself. If it ain't broke, don't try to fix it!)

In this recipe I use corn tortillas instead of flour because I think they taste way better, and they're easier to get then whole wheat tortillas. I don't understand why we eat so much food that is bleached... it doesn't even sound appealing! Hey I got an idea, I don't like all these fancy colors and nutrients in my food, so let's just bleach it all out!

Although corn tortillas don't really fold as well as flour tortillas that doesn't really apply to enchiladas. Just be careful as you set them in the baking dish and fill them with the goods.

Makes 10-12

Items needed for preparation:

  • Baking dish
  • Cutting knife
  • Mixing bowl



  • 5 large tomatoes, 3 1/2 cups tomato sauce
  • 1 tbsp cayenne pepper
  • 3 cloves minced garlic
  • 1/4 cup lime juice


  • 1 lb drained firm tofu
  • 1 6 oz can medium olives
  • 1 cup cilantro
  • 2 cloves minced garlic
  • 2 1/2 cups black beans
  • 1 chopped onion
  • 2 minced jalapeno's
  • 2 cups spinach
  • 2 tsp black pepper

  • 10-12 corn tortillas (you can use flour tortillas if you prefer, which means you would use less)


Preheat oven to 350.

Step 1: Blend the tomatoes with lime juice until it forms a purée. Mix in garlic and pepper.

Step 2: Place tofu in a bowl with black pepper. Mush it through your fingers until it looks like blue cheese.

Step 3: If your olives aren't already chopped, cut the olives into threes (I love olives and was munching them while I was making these; you may not want to add the whole can). Add the olives to the tofu along with the garlic, onion, cilantro, beans, and jalapeno's. Mix everything together.

Step 4: Pour 3 tbsp tomato sauce on the bottom of the pan and spread out evenly.

Step 5: Place and fill each tortilla one at a time. They don't stay folded very well so this will allow the tortillas to lean against each other. Add some spinach, then your tofu mix to each tortilla distributing evenly. Pour your tomato sauce over all the enchiladas. Bake for 15 min. (I find serving with a spatula works the best since they tend to fall apart.)

Enjoy these vegan enchiladas!

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