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Vegetarian Enchiladas

These vegetarian enchiladas are a delicious and healthy alternative to the chicken enchiladas. These are perfect for a Mexican night served alongside some salsas! I hope you enjoy!

2 medium onions
4 large bell peppers
1 large mushroom box
2 blocks of tofu
1 tbsp TJ's taco seasoning
5 tbsp vegetable oil
10 large tortillas
1 can of black beans, washed and drained
1 packet Mexican style cheese



Thinly slice the onions, bell peppers, and mushrooms. In a large pan on medium heat, add 2 tbsp vegetable oil. Add the onion and cook until translucent. Add the bell peppers and cook for 2 minutes, then add the mushrooms and cook until most of the water cooks out. Add 1/2 tbsp of taco seasoning and finish cooking the vegetables. To chop the tofu, slice the blocks in half and chop into bite-sized chunks. In a large pan, add 2 tbsp of the vegetable oil, and add the tofu. Cook until all of the sides are golden brown, and then add in 1/2 tbsp taco seasoning. Mix until it covers all the tofu and set aside. Keep the drained black beans ready. To assemble the enchilada, take some oil and grease the pan. In a tortilla, add some beans, the fajita veggies, and the tofu. Roll tightly and place in the pan. Continue until the pan is full. Pour the enchilada sauce on top until it is covered. Add some cheese on top. Place in a 350° oven for 10 minutes and your enchiladas are ready!

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