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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

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

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

Yields 100 Servings

This recipe yields 100 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.

  • 2 cups chili powder
  • 1 quart masa harina
  • 2 gallons and 2 quarts low-sodium vegetable broth
  • ¼ cup of fresh, ready-to-use garlic, minced
  • ¼ cup onion powder
  • 3 cups water
  • 4 pounds extra-firm tofu
  • 1 gallon and 1 quart canned black beans (equal to 2 number 10 cans) (U.S. Department of Agriculture [USDA] food item)
  • 2 number 10 cans whole kernel corn (USDA food item)
  • 200 whole grain-rich, 6 inch tortillas, 1 ounce each (USDA food item)
    8 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

General Recipe Information

Category

  • Mexican recipes
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 50 or yield 100–5½ ounce enchiladas, 2 enchiladas per serving

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce meat or meat alternative
  • 2 ounce whole grain-rich
  • ⅛ cup starchy vegetable

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Canned low-sodium black beans
  • Whole grain-rich 6 inch tortillas, 1 ounce each
  • Yellow cheddar cheese, shredded

Recipe Roots (Flavor Profile)

  • California Fresh
  • Southwest USA
  • Central/South America

Preparation Time

  • Preparation to serve time: 50 minutes for 50 servings. 1 hour and 10 minutes for 100 servings.

Critical Control Point

None

Kid Rating

Five-fork kid rating.

Culinary Center

Monterey Peninsula Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Tuesday, March 15, 2022
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