Prep 15 mins
Cook 25 mins
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.
- 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)
- 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.
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!
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!
Really good, easy and filling. Thanks for posting the recipe!