Baked Vegetarian Enchiladas

5.0(10)

This recipe is adapted from the Pillsbury Bake-off recipe. I like it because you can make it using very mild sauces (like I did) or hotter sauces. While corn tortillas work well, flour tortillas would work just as well, or perhaps even better. Serve it with some white rice on the side.

by SJG3483·published 2002-12-17

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Black Beans

Servings

16 serving(s)

Total time

40 min

prep 15 min

Calories / serving

157 kcal

Ingredients (9)

serves

2 cans corncorn
2 cans black beans (drained)
2 cups salsa (chunkier is better)salsa
1/2 cup firm tofu, cut or ground into very small piecestofu
1 teaspoon saltsalt
16 corn tortillas, heated (6-inch)corn-tortillas
2 cans enchilada sauceenchilada-sauce
4 cups of reduced fat cheese (Mexican blend or cheddar)
sour cream (for garnishing)

Instructions (10 steps)

01Grease 2 9x13 baking dishes.
02Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
03Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
04Spoon some of the mixture into a warm tortilla and roll it up.
05Place the seam side in the baking dish.

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Rich recipe — supports nutrition-aware planning.