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.

• Ready In: 40 mins
• Serves: 16

Ingredients

• 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

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.