Recipe Archive

  • Muesli Breakfast Bars +

    Muesli Breakfast Bars The original breakfast cereal called muesli — a German word meaning “mixture” — combined rolled oats with nuts and fruit. The bars here are Read More
  • Oven-Fried Chicken +

    Oven-Fried Chicken Southerners may grunt and grumble about the travesty of “fried” chicken not being cooked in big skillets of melted lard, Read More
  • Gluten-Free Blueberry-Polenta Pancakes +

  • Edamame and Pasta with Feta +

  • Skinny summertime treats +

  • 1
  • 2
Wednesday, 25 March 2020 17:50

Baked Vegetarian Enchiladas

Rate this item
(1 Vote)

This vegetarian enchilada dish is an easy and healthy make-ahead dinner recipe for a busy night. You can add some spice to taste with your choice of mild or hot salsa or sauces.

Total time, 40 minutes / Level: Easy / 16 Servings


Two cans of corn

Two cans of black beans drained

2 cups of salsa (chunkier is better)

1/2 cup of firm tofu, cut or ground into very small pieces (Also, you can substitute zucchini for tofu.)

1 teaspoon salt

16 corn tortillas, heated (6-inch)

Two cans enchilada sauce

4 cups of reduced fat cheese (Mexican blend or cheddar)

Sour cream (for garnishing)

How to make it

  1. Grease two 9-inch-by-13-inch 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.
  7. Sprinkle remaining cheese over the top.
  8. Bake at 350 degrees for 20 to 30 minutes.
    If desired, garnish each enchilada with a dollop of sour cream.

Nutrition Information Serving size:

Calories - 157.3 calories / Total Fat - 7.8 grams / Saturated Fat - 4.5 grams / Cholesterol - 18.1 milligrams / Sodium - 623.8 milligrams / Carbohydrates - 15.2 grams / Dietary Fiber - 2.1 grams / Sugars - 1.2 grams / Protein - 7.7 grams