Nutrition
Calories: 653kcal | Carbohydrates: 56g | Protein: 47g | Fat: 24g | Fiber: 42g
Pineapple enchiladas may sound weird but they taste great! Be sure to drain your pineapple really well so they don’t get soggy! The (30%) protein comes from the Extra Firm Silken Tofu used in the filling and the Mission Plant Protein Tortillas (which are also super high in fiber too)!
Servings
Ingredients
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1 Lemon, juiced roughly 1 - 1 1/2 tablespoons
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon salt or to taste
- 6 tablespoons of Nutritional Yeast
- 1 /2 teaspoon of ground mustard seed
- 30 oz crushed pineapple drained very well
- 1 cup vegan shredded cheese we used Violife Mexican blend
- 1 can enchilada sauce
- 6 tortillas highly recommended Mission Plant Protein tortillas or something with similar macros
Instructions
- Pre-heat oven to 350 F
- In a good blender, add tofu, lemon juice, ACV, salt, nutritional yeast, mustard seed. Blend well until smooth
- Use a cheese cloth to drain the excess juice from the crushed pineapple; the better you drain this, the less mushy your enchiladas will be
- In a bowl, mix blended mixture with 1/2 cup of shredded cheese and your drained crushed pineapple
- In a 9 x 13” casserole dish, spray with Olive Oil (or something similar) so nothing sticks.
- Pour 1/2 of the can of enchilada sauce into the dish and spread evenly.
- Fill each tortilla with ~1/6 of the filling mixture and roll them into enchiladas. Place in casserole dish.
- Once all six enchiladas are done, pour the remaining enchilada sauce over them
- Sprinkle remaining shredded cheese on top
- Bake for 23 - 27 minutes
Equipment
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Video
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Author
Protein Deficient Vegan
