Baked Vegetarian Enchiladas Recette

Craving a comforting and flavorful vegetarian meal? These Baked Vegetarian Enchiladas, adapted from a Pillsbury Bake-Off favorite, are incredibly versatile and easy to customize! Use mild or spicy salsa to control the heat, and experiment with corn or flour tortillas – both work wonderfully. This recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners or special occasions. Serve with fluffy white rice for a complete and satisfying experience.

Préparation 20 min

Cuisson 40 min

Calories 157.3 kcal

Protéines 15g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Vegetarian Enchiladas

1 (15-ounce) can of corn, drained
1 (15-ounce) can of drained and rinsed black beans
1 cup of your favorite salsa (mild or spicy)
1 (14-ounce) package of extra-firm tofu, crumbled
1 teaspoon of salt
12-15 (6-inch size) corn or flour tortillas
1 (24-ounce) jar of enchilada sauce
1 1/2 cups shredded cheddar cheese, divided (1 cup for filling, 1/2 cup for topping)
Dollops of sour cream, for garnish (optional)
White rice, for serving

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Comment préparer Baked Vegetarian Enchiladas

Preheat oven to 350°F (175°C). Grease two 9x13 inch baking dishes.
In a large bowl, combine 1 (15-ounce) can of drained and rinsed black beans, 1 (15-ounce) can of corn, drained, 1 cup of your favorite salsa (mild or spicy), 1 (14-ounce) package of extra-firm tofu, crumbled, and 1 teaspoon of salt. Mix thoroughly.
Add 1 1/2 cups of shredded cheddar cheese (or your preferred cheese) to the bean mixture and gently stir to combine.
Warm corn or flour tortillas (about 12-15, 6-inch size) either in the microwave or a dry skillet. Spoon approximately 1/3 cup of the filling onto each tortilla.
Roll up the tortillas tightly and place them seam-down in the prepared baking dishes.
Pour 1 (24-ounce) jar of your favorite enchilada sauce evenly over the enchiladas.
Sprinkle the remaining 1/2 cup of shredded cheese over the enchiladas.
Bake for 20-30 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
Let stand for 5 minutes before serving. Garnish each enchilada with a dollop of sour cream, if desired, and serve with white rice.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

Fat

22g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American For Large Groups Casseroles Main Dish Beans Mexican Oven Easy Vegetarian Dietary Black Beans Equipment Number Of Servings

Questions fréquentes

Combien de temps faut-il pour préparer Baked Vegetarian Enchiladas ?

Baked Vegetarian Enchiladas prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Baked Vegetarian Enchiladas ?

Baked Vegetarian Enchiladas contient environ 157.3 calories par portion, avec environ 15 g de protéines, 5 g de glucides et 12 g de lipides.

De quels ingrédients ai-je besoin pour Baked Vegetarian Enchiladas ?

Les principaux ingrédients de Baked Vegetarian Enchiladas sont Corn, Black Beans, Salsa, Firm Tofu, Salt, Corn Tortillas. Consultez la liste complète avec les quantités ci-dessus.