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