Vegan Enchiladas - cooking recipe

Ingredients

1 (14 ounce) package tofu, drained and mashed
1 1/3 cups picante sauce
1 onion, chopped
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
12 corn tortillas
2 (16 ounce) cans enchilada sauce

Preparation

Preheat the oven to 350 degrees F (175 degrees C).
Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.