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.
Servings 6 people
9x13 baking dish
- 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