Baked Vegetarian Enchiladas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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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. 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.
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