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    You are in: Home / Recipes / Baked Vegetarian Enchiladas Recipe
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    Baked Vegetarian Enchiladas

    Baked Vegetarian Enchiladas. Photo by raisho

    1/1 Photo of Baked Vegetarian Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    SJG3483's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 23, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2013


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Baked Vegetarian Enchiladas

    Serving Size: 1 (88 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 157.3
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 4.4 g
    Cholesterol 18.0 mg
    Sodium 623.7 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 2.0 g
    Sugars 1.2 g
    Protein 7.7 g

    The following items or measurements are not included:


    black beans

    enchilada sauce

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