Vegetarian Enchiladas are a hearty and comforting weeknight meal! These tortillas are stuffed with tofu, rice, and beans and smothered in a smooth enchilada sauce.
VEGETARIAN ENCHILADAS RECIPE
Enchiladas are a simple yet stunning dinner. These Vegetarian Enchiladas is so simple, versatile, and perfect for meal prep or a big family dinner.
I stuff my tortillas with tofu, onions, brown rice, black beans, and fire-roasted tomatoes seasoned with cumin and chili powder for a smokey, sweet, saucy dish! Pair it with these Southwest seasoned black beans for a Tex-Mex night your kids will request every month!
INGREDIENTS IN VEGETARIAN ENCHILADAS
Enchilada sauce: You can use canned or homemade enchilada sauce for this recipe! This tomato-based sauce is the main ingredient that takes this recipe from rolled tacos to enchiladas.
Oil: You need a little oil to help soften the onions and sauté the tofu.
Onion: Onions are my favorite vegetables to cook with! They bring a sharp but sweet flavor to everything they touch.
Tofu: I use firm or extra firm tofu for these vegetarian enchiladas. Make sure to press it well before sautéing it or your tortillas will be super soggy!
Cumin: Often found in Indian and Mexican food, cumin brings a warm, earthy flavor to the mix.
Chili powder: This is the base of my seasoning blend for this basic taco seasoning. It's usually a blend of spices like cumin, garlic powder, oregano, paprika, and cayenne pepper.
Black beans: Black beans is one of my favorite vegetarian sources of protein. You can use canned or pre-cooked black beans for this recipe. I make mine in the Instant Pot!
Rice: You can use any kind of rice for this recipe, but I usually use brown rice. You could even use quinoa if you'd rather.
Fire roasted tomatoes: I use fresh produce when I can, but canned fire roasted tomatoes bring so much extra flavor to a dish.
Lime juice: You can totally skip this step, but I think it brings an extra dimension to the Mexican flavors.
Tortillas: You'll want to use 10-inch tortillas for this recipe, but you can use the 8-inch taco tortillas in a pinch too.
Shredded Mexican cheese: You want a cheese that will melt over the tortillas
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE VEGETARIAN ENCHILADAS
- After you press your tofu, sauté the onions in oil until softened.
- Then, add the tofu and mash it into the onions and sauté a few minutes more.
- Now, add the cooked rice, black beans, and fire roasted tomatoes, and stir.
- Next, add the seasonings and lime juice, and stir again.
- To assemble the enchiladas, place a spoonful of filling in the middle of the tortillas and roll them. Place every tortilla seam-side down in a greased baking dish.
- Finally, smother the tortillas with enchilada sauce and shredded cheese, making sure there's no dry spots. Cover with foil and bake until done. Yum!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
This post is sponsored by the EZ Tofu Press.
HOW TO PRESS TOFU
There are two ways to press tofu. You can use a Tofu Press or you can press your tofu by balancing heavy objects on top of it.
I prefer the tofu press method. It has been almost a decade that I have been using the EZ Tofu Press. I use it weekly and it continues to do an amazing job!
The EZ Tofu Press takes the liquid out of your firm or extra firm tofu easily, quickly, and with less mess than using plates and cans. This press utilizes simple mechanics and quality materials to ensure that it’s long-lasting and easy to use.
HOW LONG TO PRESS TOFU
WHAT TO SERVE WITH VEGETARIAN ENCHILADAS
I love a good casserole, and this Mexican tater tot casserole is always on my meal planning list and in my pantry!
Corn on the cob is my favorite summer dish, and I crave air fryer elote the second I smell taco seasoning. This lower calorie recipe is my favorite!
If you wanna spice up your rice, try this Spanish rice with olives recipe for a new spin on a restaurant classic.
ARE CORN OR FLOUR TORTILLAS BETTER FOR ENCHILADAS?
There's no right answer when it comes to the type of tortillas to use for enchiladas.
Traditionally, enchiladas are made with corn tortillas, which have a stronger flavor than flour. However, flour tortillas tend to be easier to roll without cracking and are often used for enchiladas.
Personally, I use flour tortillas, but if you're on a gluten-free diet, corn tortillas are the way to go!
HOW DO YOU MAKE ENCHILADAS WITHOUT THEM GETTING SOGGY?
Soggy enchiladas come from a soggy filling!
When you're sautéing the tofu, rice, and bean filling before you roll the tortillas, be sure to cook away any extra liquid.
If there's too much liquid but your filling is ready, drain it off before stuffing your vegetarian enchiladas!
MORE YUMMY VEGETARIAN RECIPES
Love enchiladas but don't have the time? Try this cheesy enchilada soup in the crockpot!
Any time I can use my air fryer, I do! Try these cauliflower taco bowls and skip the burrito bar tonight.
Prefer your tortillas crunchy? Vegetarian tostadas are so easy and can be made with almost any ingredients! My family LOVES these flat tacos.
Of course, dinner is not complete without dessert, right? We LOVE this Gluten Free Chocolate Cake and we think it rounds out any dinner perfectly!
Have you made this recipe? Please leave a comment AND rating below! It helps other readers!
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- Tofu press
- 9x13 baking dish
- Aluminum foil
- Start by pressing the tofu in the press for 10 to 12 minutes, tightening the knob every 3 to 4 minutes.
- In a skillet over medium heat, warm the oil. Then, sauté the onions.
- When the onions are soft, add tofu to the pan. Mash tofu with a fork, and sauté tofu and onion mixture.
- Add the spices to the tofu mixture. Stir to combine.
- Add the beans, cooked rice, fire roasted tomatoes, and lime juice to the pan. Stir to combine and heat for 2 minutes.
- Roll the tofu mixture into tortillas and put them seam-side down in a 9x13 baking dish.
- Top tortillas with enchilada sauce and cheese.
- Cover baking dish with foil and bake for 20 minutes at 400 degrees F.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.