"Ob-La-Di" Enchiladas

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"When I see bacon, I see a pig, I see a little friend, and that's why I can't eat it. Simple as that"

Recipe Source: PETA Celebrity Vegan Cookbook. By Sir Paul McCartney.
Reprinted with permission from PETA.

Makes 12 enchiladas.


For the Sauce
For the Filling


Pre-heat the oven to 350F. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.

In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream, such as Tofutti Sour Cream, or make your own with the recipe on page 81. Lay the enchiladas in a baking dish, cover with sauce, and bake for 20 to 25 minutes.

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