Enchiladas are easy and fun to make with the family. You can make everything from scratch with our REAL Tomato Sauce and vegan cheese recipes or buy ready made vegan cheese, tomato sauce and it’s ready to go. They are awesome!
1 package corn tortillas (12)
3/4 (10 ounces) package frozen mixed vegetables
3 cups REAL Tomato Sauce Recipe or 1 (24 oz) jar of enchilada sauce
1 red jalapeno pepper, seeded and diced
1 teaspoon cumin
1/4 cup red wine vinegar
7 ounces baked tofu (finely diced)
6 ounces grated cashew jack vegan cheese, (save 2 ounces for garnish)
1 (15 ounces) can Black Beans or 1 1/2 cups cooked beans
Large baking dish
1. If you are making the REAL Tomato Sauce from scratch, add the jalapeno pepper, cumin and red wine vinegar in step 2 of that recipe, and saute along with the onions and garlic. If using a jar of ready-made enchilada sauce you can skip this step.
2. In a large bowl mix together the diced tofu, frozen veggies and 4 ounces of cashew cheese.
3. Cover bottom of baking dish with a ladle of sauce.
4. Pour half the sauce in a shallow dish, take a tortilla, one at a time and soak in sauce, place in baking dish and spoon a generous (approximately 2 Tablespoons) portion of mixture in the center of the tortilla. Roll it and place in baking dish seam side down. Continue until all 12 tortillas are used. You may need a second baking dish to fit all the enchilads. Ladle sauce on top and sprinkle with remaining cheese.
Bake at 375oF covered for 15 minutes. Remove cover and bake an additional five minutes until bubbling hot.
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