Vegan Chilaquiles

Ingredients: Soy Curls – 2 cups Soy Curls (½ package Butler soy curls) – 1 teaspoon chili powder – ½ teaspoon cumin – 1 teaspoon oregano – 1 tablespoon olive oil – Salt and pepper

Ingredients: Vegan Chilaquiles – 12 corn tortillas or 6 gluten free flour tortillas – 1 tablespoon olive oil – 2 (15 ounce) cans tomato sauce – 2 teaspoons chili powder – 2 teaspoons garlic powder

Ingredients: – 2 teaspoons onion powder – 2 teaspoons oregano – 1 teaspoon cumin – Salt and pepper – 8 ounces vegan cream cheese - I used Tofutti – 6 cups spinach

Soak the soy curls in warm water for 10 minutes. Drain the water. Set aside. While the soy curls are soaking, cut tortillas in ¼s (if using gluten free flour tortillas, cut into ⅛s).

Fry tortillas in olive oil, turning so that they all get crispy. Take tortillas out of pan and set aside. Heat olive oil in a frying pan and add the soy curls. Add the spices and mix well.

Cook for a few minutes - you don't want them crispy. Add the tomato sauce and spices. Mix well. Add vegan cream cheese. Cook until it is melted in the sauce, stirring to combine.

Add spinach, mixing it into the sauce. Cook until the spinach is wilted. Add tortillas back into the pan. Cook 1-2 minutes, carefully flipping the tortillas to coat them in the sauce.

Click to get the recipe @ createmindfully.com