Baked Vegetarian Enchiladas Recipe

Ingredients for Baked Vegetarian Enchiladas

• 1 (15-ounce) can corn, drained
• Black Beans
• 1 cup salsa (mild or spicy)
• Firm Tofu
• 1 teaspoon salt
• Corn Tortillas
• 1 (24-ounce) jar enchilada sauce
• 2 cups shredded cheddar cheese (or your preferred cheese)
• sour cream (optional, for garnish)

How to Make Baked Vegetarian Enchiladas

1. Preheat oven to 350°F (175°C). Grease two 9x13 inch baking dishes.
2. 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.
3. Add 1 1/2 cups of shredded cheddar cheese (or your preferred cheese) to the bean mixture and gently stir to combine.
4. 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.
5. Roll up the tortillas tightly and place them seam-down in the prepared baking dishes.
6. Pour 1 (24-ounce) jar of your favorite enchilada sauce evenly over the enchiladas.
7. Sprinkle the remaining 1/2 cup of shredded cheese over the enchiladas.
8. Bake for 20-30 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
9. Let stand for 5 minutes before serving. Garnish each enchilada with a dollop of sour cream, if desired, and serve with white rice.