Baked Vegetarian Enchiladas

Recipe by SJG3483
READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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RECIPE MADE WITH LOVE BY

@SJG3483
Contributor
“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.”