first class baked vegetarian enchiladas vest

baked vegetarian enchiladas

yummy
Healthy And Diet

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."

Ingredients

  • 2cans corn
  • 2cans black beans (drained)
  • 2cups salsa (chunkier is better)
  • 1⁄2cup firm tofu, cut or ground into very small pieces
  • 1teaspoon salt
  • 16corn tortillas, heated (6-inch)
  • 2cans enchilada sauce
  • 4cups of reduced fat cheese (Mexican blend or cheddar)
  • sour cream (for garnishing)

Direction

  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.