Craving comfort food that’s both delicious and nutritious? Dive into these baked vegetarian enchiladas—packed with wholesome veggies, protein-rich beans, and gooey melted cheese, all wrapped in a cozy whole-grain tortilla. Healthy eating has never tasted this good!” 🌱🧀🌶️
Image source: AI-generated
Serves: 8 (2 enchiladas per person)
Prep Time: 20 mins | Bake Time: 25 mins
Ingredients
Filling:
- 2 cans (15 oz each) black beans, drained
- 2 cans (15 oz each) corn, drained
- 2 cups chunky salsa
- ½ cup firm tofu, crumbled (or 1 cup grated zucchini for variation)
- 1 tsp salt
- 2 cups reduced-fat Mexican cheese blend, divided
Assembly:
- 16 corn tortillas (6-inch), warmed
- 2 cans (10 oz each) enchilada sauce
- Sour cream (for garnish)
Directions
1. Prep Filling
- In a bowl, mix beans, corn, salsa, tofu, salt, and 1 cup cheese.
2. Assemble Enchiladas
- Preheat oven to 350°F (175°C). Grease two 9×13-inch baking dishes.
- Fill each tortilla with ~¼ cup filling; roll tightly. Place seam-side down in dishes.
- Pour enchilada sauce evenly over top (use 1½ cans for saucier enchiladas).
- Sprinkle with remaining 1 cup cheese.
3. Bake & Serve
- Bake 20-30 mins until bubbly.
- Garnish with sour cream and extra salsa.
Why You’ll Love It:
- Protein-Packed: Tofu + beans keep it hearty.
- Meal-Prep Hero: Freezes beautifully for quick dinners.
- Customizable: Add roasted peppers or swap tofu for jackfruit.
Pair with: Cilantro-lime rice or a crisp slaw. 🌮🔥
Tip: Warm tortillas briefly in a dry skillet to prevent cracking.
