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Baked Vegetarian Enchiladas

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“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.”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease 2 9x13 baking dishes.
  2. Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
  3. Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
  4. Spoon some of the mixture into a warm tortilla and roll it up.
  5. Place the seam side in the baking dish.
  6. Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
  7. Sprinkle remaining cheese over top.
  8. Bake at 350°F.
  9. for 20 to 30 minutes.
  10. If desired, garnish each enchilada with a dollop of sour cream.

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