Baked Vegetarian Enchiladas

Total Time
40mins
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.

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.
Most Helpful

5 5

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!

5 5

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!

4 5

Really good, easy and filling. Thanks for posting the recipe!