BAKED VEGETARIAN ENCHILADAS

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Baked Vegetarian Enchiladas image

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.

Provided by SJG3483

Categories     Black Beans

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 157.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.1, Sodium 623.8, Carbohydrate 15.2, Fiber 2.1, Sugar 1.2, Protein 7.7

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