Spicy Jalapeño Enchiladas

• 6 tortillas
  we used corn tortillas
• 1 cup Toby’s Jalapeño Dip & Spread
• 1 cup spinach, frozen
• 1 cup red pepper, chopped
• 1/4 cup onions, chopped
• 1/3 cup cheese
  we used vegan Chao cheese
• 2 jalapeño peppers, seeds removed & chopped
• 2 tbsp. nutritional yeast
• 1/2 tsp. cumin
• 1/2 tsp. cayenne pepper
• 1 cup red enchilada sauce

Gather all ingredients.

Sauté your chopped onions, spinach, red pepper, and jalapeño pepper until browned. Turn off heat. Add Toby’s Jalapeño Dip & Spread, nutritional yeast, spices, and cheese while pan is still warm.

Warm up tortillas in oven, then fill with veggies and Toby’s mix. Gently roll to close.

Add 1/3 cup of enchilada sauce to an oven safe dish. Add your 6 rolled enchiladas to dish and pour rest of red sauce on top.

Bake at 375 degrees F for ~10 minutes. Let cool for ~5 minutes.

Top with sliced avocado and cilantro to serve. Enjoy!