Recipe 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.
Top Review by Cookie16
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!
- 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 See How It's Made
- 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.