Baked Vegetarian Enchiladas
40 mins (prep 15, cooking 25)
11 ingredients
16 servings
This recipe is adapted from the Pillsbury Bake-off recipe. I like it because you can make it using very mild sauces (like I did) or hotter sauces. While corn tortillas work well, flour tortillas would work just as well, or perhaps even better. Serve it with some white rice on the side.

Categories:  <-60-mins , north-american , mexican , equipment , time-to-make , black-beans , easy , main-dish , casseroles , beans , oven , number-of-servings , vegetarian , for-large-groups ,
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Serving Size (118.83 g)
Servings 16
Amount per Serving
Calories 773.68 Calories from Fat 642.15
% Daily Value *
Total Fat 71.35g 1756.37%
Saturated Fat 21.32g 1705.89%
Trans Fat 0.0g %
Cholesterol 56.19mg 299.69%
Sodium 588.97mg 392.65%
Total Carbohydrate 26.52g 141.42%
Dietary Fiber 1.24 g 79.5%
Sugars 1.23 g %
Protein 6.16g 197.23%
Vitamin A 55.01IU% Vitamin C 0.0mg%
Calcium 53.33mg% Iron 1.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salsa, firm tofu