Baked Vegetarian Enchiladas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 2 cans corn
• 2 cans black beans (drained)
• 2 cups salsa (chunkier is better)
• 1/2 cup firm tofu, cut or ground into very small pieces
• 1 teaspoon salt
• 16 corn tortillas, heated (6-inch)
• 2 cans enchilada sauce
• 4 cups of reduced fat cheese (mexican blend or cheddar)
• sour cream (for garnishing)

Recipe

• 1 grease 2 9x13 baking dishes.
• 2 combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
• 3 add 1/3 to 1/2 of the cheese, and mix it in with the rest.
• 4 spoon some of the mixture into a warm tortilla and roll it up.
• 5 place the seam side in the baking dish.
• 6 pour enchilada sauce over enchiladas (i only used 1 1/2 cans).
• 7 sprinkle remaining cheese over top.
• 8 bake at 350°f.
• 9 for 20 to 30 minutes.
• 10 if desired, garnish each enchilada with a dollop of sour cream.