Vegetarian Enchiladas
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.
Equipment
- Tofu press
- Skillet
- 9x13 baking dish
- Aluminum foil
Ingredients
- 1 tablespoon oil
- 1 cup onion diced
- 1 block firm tofu pressed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup black beans cooked
- 1 cup rice cooked
- 1 14-ounce can fire roasted tomatoes
- 1 lime, juiced optional
- 12 tortillas
- 2 cups enchilada sauce Try this recipe
- 1 cup shredded Mexican cheese
Instructions
- 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.
Nutrition
Calories: 520kcalCarbohydrates: 74gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 18mgSodium: 1247mgPotassium: 302mgFiber: 7gSugar: 10gVitamin A: 765IUVitamin C: 5mgCalcium: 297mgIron: 5mg
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