Go Back
+ servings

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.
Course Main Course
Cuisine Mexican
Keyword tofu enchiladas
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 520kcal
Author Cindy Gordon | Vegetarian Mamma


  • Tofu press
  • Skillet
  • 9x13 baking dish
  • Aluminum foil


  • 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


  • 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.


Calories: 520kcal | Carbohydrates: 74g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 1247mg | Potassium: 302mg | Fiber: 7g | Sugar: 10g | Vitamin A: 765IU | Vitamin C: 5mg | Calcium: 297mg | Iron: 5mg