Spinach and Broccoli Enchiladas from PlantPure Nation

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Feb. 21, 2016

Here's another AMAZINGLY GOOD meal we enjoyed this week. Spinach and Broccoli Enchiladas from PlantPure Nation happily serves 4 with a little leftover for lunch. Oh and the leftovers are best reheated in the oven or a toaster oven if you've got one.


Chopped frozen spinach 10 Ounce
Onion 1 , dice
Chopped broccoli 12 Ounce
Water 1/2 Cup (8 tbs)
Salsa 3 Cup (48 tbs) , divided (medium heat)
Garlic powder 1 Teaspoon
Chipotle seasoning mix 1 Teaspoon (Mrs. Dash Southwest Chipotle Seasoning Blend)
Extra firm tofu
Nutritional yeast 2 Tablespoon
Tahini 2 Tablespoon
Tortillas 12



Bake at 350F degrees for 25 minutes.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 488Calories from Fat 115

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1734 mg72.25%

Total Carbohydrates 75 g25%

Dietary Fiber 13 g52%

Sugars 16 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet