If you’re vegetarian like me, you probably get tired of eating cheese enchiladas and bean burritos at Mexican restaurants. At home, I like to branch out from cheese and beans when making vegetarian Mexican food. One of my favorite Mexican dishes to make is these high protein vegetarian enchiladas. Filled with beans, tofu, and vegetables, they’re nutritious and delicious!
- 6 tortillas (I use Whole Foods brand whole wheat tortillas)
- 2 cups cooked beans, either whole black or pinto beans, or refried beans
- half package tofu
- chipotle chili powder
- 1 bunch kale (or spinach)
- 1/2 cup mushrooms
- 1/2 cup frozen corn
- 1 bottle Trader Joes enchilada sauce
- 1 cup shredded cheese, such as cheddar or colby jack
- oil for frying (I use coconut oil)
- Cut the tofu into small cubes. Heat oil in a frying pan, then add the tofu cubes. Add 1/2 teaspoon each: salt, cumin, oregano, chipotle chili (or to taste). Cook tofu cubes for about 5-7 minutes, or until cooked as desired.
- Optional: If you don’t like large chunks of tofu in your food, you can use a fork to break up the tofu into smaller pieces. Or you can use a food processor to chop up the tofu before cooking it. This is great if you have kids who are picky eaters.
- Put the tofu aside in a bowl. Use a food processor to chop up the kale and mushrooms. You can also chop it with a knife, but I prefer the veggies to be chopped smaller so I use a food processor. Again, this helps if you have picky kids who don’t like the texture of vegetables.
- Heat oil in a frying pan. Add kale and mushrooms. Add 1/2 teaspoon each: salt, cumin, oregano, chipotle chili (or to taste). Cook for about 5 minutes, until vegetables are almost done, then add corn. Cook for about 5 minutes longer.
- Add beans, cooked tofu, and cooked vegetables to a tortilla. Roll the tortilla and add it to a casserole dish/baking pan. I like to pour a little enchilada sauce into bottom of the casserole dish so that the tortillas don’t stick to the pan while baking.
- Roll the rest of the enchiladas and add them to the pan. Pour the rest of the enchilada sauce over the tortillas.
- Add the cheese on top.
- Bake at 350 degrees for about 10-12 minutes until cheese is melted. Garnish with cilantro or avocado if desired.
Tip: You can make these enchiladas up to step 7 ahead of time and refrigerate them. Then, just bake the enchiladas when you’re ready to eat. Perfect if you’re having a Cinco de Mayo party!
Try them with my pico de gallo recipe.
I hope you enjoy these protein-packed vegetarian enchiladas. Do you have any favorite vegetarian Mexican dishes? Share your comments below!