Spinach and Broccoli Enchiladas

Whole grain tortillas filled with a hearty mixture of spinach, broccoli, and a bit of tofu. It’s quick, easy, and filled with fresh flavors. We love to top these enchiladas with shredded lettuce, avocados, and extra salsa!

Prep time:  15 minutes

Cook time: 30 minutes

Serves: 4


  • 1 Enchilada Starter Pack
  • 1½ cups water 
  • 10 ounces frozen spinach
  • 1 onion, diced (fresh or frozen)
  • 12 ounces broccoli, chopped (fresh or frozen)
  • 8 ounces extra firm tofu, drained and crumbled
  • ¼ teaspoon salt, or to taste
  • 4-6 whole wheat tortillas
  • Optional garnishing:  Sliced avocados, shredded lettuce, cilantro, and salsa


    1. Preheat oven to 375 °F. Line a 9" x 9" baking pan with parchment paper to prevent sticking. 
    2. Place the contents of the Enchilada Starter Pack and 1½ cups of water into a medium sized saucepan and whisk until there are no lumps (it's important to remove any lumps before adding heat to the pan). Cook over medium-high heat, stirring continuously, until bubbly and thickened, about 3-4 minutes. Set aside.  
    3. Thaw and drain the frozen spinach. 
    4. In a large skillet over medium-high heat, sauté the onion, spinach, and chopped broccoli until tender.  You may need to add small amounts of water to prevent sticking.  Add half of the enchilada sauce to the veggies and combine thoroughly. Remove from the heat and add the crumbled tofu and stir to combine. Salt to taste. 
    5. Divide the spinach and broccoli mixture among the tortillas, and spoon it down the center of each.  
    6. Roll up the tortillas and place seam-side down in the prepared baking dish.  
    7. Spoon the remaining enchilada sauce over the top of the tortillas.  
    8. Cover with tin foil and bake for 25 minutes, or until heated through. Top with your favorite garnishing, such as avocados, lettuce, cilantro, or salsa. 

      Leave a comment

      Please note, comments must be approved before they are published