Cheese and Potato Enchiladas

Vegan enchiladas with vegetables and tofu ricotta “cheese” please!

For the “cheese” filling:
1/3 of a 14 oz block of extra firm tofu, drained and pressed
1/4 cup red pepper hummus (or any “spicy” hummus)
1 TB nutritional yeast
1/4 tsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
fine sea salt, to taste
black pepper, to taste

For the enchiladas:
1 medium russet or Yukon gold potato, diced
olive oil cooking spray
fine sea salt
black pepper
onion powder
garlic powder
1/3 cup canned sweet peas (I highly recommend canned and not frozen)
4 whole wheat tortillas
8 oz red enchilada sauce

View the full recipe at Clean Eating Veggie Girl →