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Recipe for Veggie Enchiladas

Protein packed vegetable enchiladas with tofu, black beans, and corn developed by the California Culinary Centers for school food service menu planning.

Veggie Enchiladas

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Yields 50 Servings

This recipe yields 50 enchiladas: two–5½ ounce enchiladas per serving.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 1 cup chili powder
  • 2 cups masa harina
  • 1 gallon and 1 quart low-sodium vegetable broth
  • 2 tablespoons fresh, ready-to-use garlic, minced
  • 2 tablespoons onion powder
  • 1½ cups water
  • 2 pounds extra-firm tofu
  • 2 quarts and 2 cups canned black beans (equal to one number 10 can) (U.S. Department of Agriculture [USDA] food item)
  • 1 number 10 can whole kernel corn (USDA food item)
  • 100 whole grain-rich, 6 inch, 1 ounce tortillas (USDA food item)
    4 pounds yellow cheddar cheese, shredded

Directions

To Prepare Enchilada Sauce
  1. Combine chili powder and masa harina in 10 quart bowl.
  2. Add broth, garlic, onion, and water to masa mixture. Mix well until combined.
  3. Boil for 7 minutes over medium-high heat in 12 quart stock pot. Let mixture cool to thicken.
To Prepare Veggie Enchiladas
  1. Slightly warm tortillas in preheated 140°F oven to make pliable.
  2. Chop tofu into small ½ inch chunks and place in mixing bowl.
  3. Rinse and drain beans and corn. Mix gently with tofu.
  4. Place tortillas on a flat surface.
  5. Place ¼ cup (one number 16 scoop) tofu, bean, and corn mixture in center of tortilla.
  6. Roll tortillas carefully to keep enchilada filling in place.
  7. Place two enchiladas in one–5 inch by 3½ inch by 1½ inch or larger, oven-safe rectangular container for each serving.
  8. Top with ¾ cup enchilada sauce. Cover entire enchiladas with sauce to ensure best quality when reheating.
  9. Top with 2⅔ tablespoons (one number 24 scoop) shredded cheese.
  10. Bake in preheated 250°F conventional oven or 225°F convection oven for 20 minutes.
  11. Serve immediately, two enchiladas per serving.

Nutritional Analysis

  • Calories, in K calories: 425
  • Carbohydrates, in grams: 54
  • Protein, in grams: 21
  • Saturated fat, in grams: 8
  • Trans fat, in grams: 0
  • Total fat, in grams: 17
    Sodium, in milligrams: 675

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Monday, July 15, 2024
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