Ingredients for 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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How to Make 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
4g
Fat
22g
Carbs
5g
