Spinach, olives, and tofu give these spicy vegan enchiladas satisfying taste and texture. Serve with a side of rice or avocado salad to round out this vegan Mexican meal.

Vegan Spinach and Tofu Enchiladas

Serves 6

Ingredients:

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 2 cloves garlic
• 1 bunch spinach, trimmed, coarsely chopped
• 1 pound firm tofu, drained, pressed, and mashed
• 1 cup black olives, coarsely chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup picante sauce
• Salt and freshly ground black pepper to taste
• 6 vegan flour tortillas
• 2 cups red enchilada sauce, warm
• 1 cup shredded vegan cheese of your choice (optional)

Directions:

1. Preheat oven to 350 degrees F. and grease an 8-inch square baking dish.
2. Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, for 1 minute.
3. Add spinach and cook, stirring often, until spinach is wilted.
4. Add tofu, olives, spices, oregano, and picante sauce and cook, stirring often, until mixture is hot. Season with salt and pepper.
5. Divide filling among the tortillas, wrapping them into burritos.
6. Pour 1/3 cup of the sauce in the bottom of the prepared baking dish.
7. Set burritos inside dish, side by side, and pour remaining enchilada sauce overtop.
8. Sprinkle with vegan cheese, if using. Bake for 25 to 30 minutes or until sauce is bubbly and cheese is melted.

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