Vegan Enchiladas

• Sauce
• 1 cup tomato sauce
• 1 cup water
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 2 tablespoons cornstarch, dissolved in
• 4 tablespoons water
• Filling
• 1 lb firm tofu, drained and mashed
• 1 onion, chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
• 1/4 teaspoon black pepper
• 1 1/3 cups picante sauce
• 3 cups steamed spinach
• 12 tortillas
• vegan sour cream

1. Preheat oven to 350 degrees.
2. 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.
3. While sauce is cooking, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce.
4. 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.
5. Lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake for 20-25 minutes.

sauce, tomato sauce, water, onion, garlic, chili powder, ground cumin, oregano, cornstarch, water, filling, firm tofu, onion, chili powder, cumin, garlic, black pepper, picante sauce, steamed spinach, tortillas, sour cream

Taken from www.food.com/recipe/vegan-enchiladas-238315 (may not work)