Baked Vegetarian Enchiladas

Name: Baked Vegetarian Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 serving(s)
Ingredients: 2 cans corn; 2 cans black beans (drained); 2 cups salsa (chunkier is better); 1/2 cup firm tofu, cut or ground into very small pieces; 1 teaspoon salt; 16 corn tortillas, heated (6-inch); 2 cans enchilada sauce; 4 cups of reduced fat cheese (Mexican blend or cheddar); sour cream (for garnishing)

Editors' Pick

Submitted by SJG3483

"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."

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photo by Izy Hossack

Ready In:: 40mins
Ingredients:: 9
Serves:: 16

ingredients

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

directions

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

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Reviews

I will definitely be making this again. I sauteed 2 zuchini and 1 squash and subbed that for the tofu and I used homemade salsa (2 cups) and enchilada sauce (4 cups). I was using small corn tortillas and I got 28 of them. This is a great recipe. Thanks!

Cookie16
Delicious recipe! I made half a batch and used corn tortillas, which yielded 12 enchiladas. I replaced the tofu with a very small zucchini, used 1 c. frozen corn, skimped a bit on the (soy) cheese, omitted the salt, and used 1 large can (28 oz I think) green enchilada sauce. They were absolutely fabulous! I looked up the original bake-off recipe for can sizes, and the original calls for 15 -oz can size for beans, 11-oz. size for corn (Mexi-corn), and 10-oz size for the enchilada sauce, which I can't think would be enough sauce -- or maybe I'm a sauce-a-holic! Ha-ha. I'm very glad to have found this recipe -- thank you for posting!

Linorama
Yum! I added some taco seasoning, onion powder, chili pepper flakes, garlic powder and used tempeh instead of tofu. I halved the recipe and used mild green enchilada sauce (the big can) and cooked up some Mexican rice for the side. It was delicious! My non-vegetarian mom and dad loved it also!

raisho
I had a previous enchilada recipe that this recipe will now REPLACE! It's wonderful. Very easy and delicious. The corn is a nice touch. My husband loved these. We made a half batch just for the two of us (used 10 small soft tortillas) and the leftovers disappeared without hitting the freezer first (doesn't happen too often). I replaced the tofu with about 1/2 cup of soy grounds (the dried kind you get at bulk food stores). This was a huge hit at our house, we'll be making it often. Thank you for sharing!

CanadianEmily
Delicious and makes a lot! Instead of tofu I added 1 cut up red bell pepper. I also used two kinds of enchilada sauce (mild red and medium green) which worked out very well for us. We served this with corn bread for a very filling vegetarian Mexican meal with enough left over for lunches during the week. The only problem I had with this recipe is that I wished can sizes were specified.

ellie_

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Tweaks

Yum! I added some taco seasoning, onion powder, chili pepper flakes, garlic powder and used tempeh instead of tofu. I halved the recipe and used mild green enchilada sauce (the big can) and cooked up some Mexican rice for the side. It was delicious! My non-vegetarian mom and dad loved it also!

raisho
Delicious recipe! I made half a batch and used corn tortillas, which yielded 12 enchiladas. I replaced the tofu with a very small zucchini, used 1 c. frozen corn, skimped a bit on the (soy) cheese, omitted the salt, and used 1 large can (28 oz I think) green enchilada sauce. They were absolutely fabulous! I looked up the original bake-off recipe for can sizes, and the original calls for 15 -oz can size for beans, 11-oz. size for corn (Mexi-corn), and 10-oz size for the enchilada sauce, which I can't think would be enough sauce -- or maybe I'm a sauce-a-holic! Ha-ha. I'm very glad to have found this recipe -- thank you for posting!

Linorama
This dish was outragiously good! I did make adjustments to what I had on hand... didn't have salsa or tofu, so I sauteed 1/2 a chopped onion and a whole chopped zuchinni and sprinkled them with garlic salt. I used flour tortillas instead of corn and probably only 1 cup of cheese to cut fat. I used Rosarita MILD enchilada sauce. My family cleaned their plates and went away totally satisfied. Thanks for the inspiration!

Grace-AK