Baked Vegetarian Enchiladas are a delightful fusion of flavors and textures, marrying the warmth of Mexican cuisine with the comfort of a hearty baked dish. Adapted from the esteemed Pillsbury Bake-off recipe, this culinary gem offers a tantalizing array of possibilities, allowing you to customize the spice level according to your preference. Whether you opt for mild sauces or crank up the heat with spicier alternatives, these enchiladas promise a satisfying meal for all palates. Plus, they’re incredibly easy to whip up, making them perfect for busy weeknights or entertaining large groups.
Recipe Overview:
- Name: Baked Vegetarian Enchiladas
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Total Time: 40 minutes
- Description: These enchiladas boast a delightful combination of corn, black beans, salsa, firm tofu, and cheese, all wrapped in warm tortillas and baked to perfection. Served with a dollop of sour cream and a side of white rice, they make for a wholesome and satisfying meal.
- Recipe Category: Black Beans
- Keywords: Beans, Mexican, Less than 60 Minutes, For Large Groups, Oven, Easy
- Aggregated Rating: 5 stars
- Review Count: 10 reviews
- Calories per Serving: 157.3
- Nutritional Information (per serving):
- Fat Content: 7.8g
- Saturated Fat Content: 4.5g
- Cholesterol Content: 18.1mg
- Sodium Content: 623.8mg
- Carbohydrate Content: 15.2g
- Fiber Content: 2.1g
- Sugar Content: 1.2g
- Protein Content: 7.7g
- Recipe Servings: 16
Ingredients:
- 2 cups corn
- 2 cups black beans
- 2 cups salsa
- 1/2 block firm tofu
- 1 teaspoon salt
- 16 corn tortillas
- 2 cups shredded cheese
- 4 tablespoons sour cream (for garnish)
Instructions:
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Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease two 9×13 baking dishes to prevent sticking.
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Prepare Filling: In a large mixing bowl, combine the black beans, corn, salsa, crumbled firm tofu, and salt. Mix the ingredients thoroughly until well combined.
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Add Cheese: Incorporate about 1/3 to 1/2 of the shredded cheese into the filling mixture, ensuring it’s evenly distributed for that melty goodness in every bite.
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Assemble Enchiladas: Take a warm corn tortilla and spoon a generous portion of the filling onto one end. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and arranged snugly in the dishes.
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Sauce and Cheese: Pour the enchilada sauce over the assembled enchiladas, ensuring they are generously coated. Sprinkle the remaining shredded cheese over the top, adding an extra layer of indulgence to the dish.
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Bake: Place the baking dishes in the preheated oven and bake for 20 to 30 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
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Serve: Once baked to perfection, remove the enchiladas from the oven and let them cool slightly before serving. If desired, garnish each enchilada with a dollop of sour cream for a creamy finish.
These Baked Vegetarian Enchiladas are a crowd-pleaser, perfect for gatherings or cozy family dinners. The combination of savory black beans, sweet corn, zesty salsa, and creamy cheese creates a harmony of flavors that will leave everyone craving for more. Pair them with a side of fluffy white rice to complete the meal and enjoy a taste of Tex-Mex comfort at home. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to become a staple in your culinary repertoire.
