Veggie Enchiladas

Whole-grain tortillas filled with a hearty mixture of Caribbean rice and beans, tofu, and broccoli, covered with your favorite oil-free salsa or enchilada sauce.  

Prep time:  25 minutes

Cook time: 30 minutes

Serves: 4-6

Kitchen Tools
  • 9 x 13 inch baking pan
  • medium pan
  • mixing spoons
  • Caribbean Rice & Bean meal starter pouch
  • 4 cups water
  • 1 (10-oz) package frozen chopped broccoli
  • 8 ounces extra firm tofu, crumbled 
  • 3 cups salsa or enchilada sauce, divided
  • 6 (8 inch) whole grain tortillas


  • 1 avocado
  • 1/4 cup cilantro, chopped
  1. Fill a medium pan with 4 cups water.  Add Caribbean Rice & Beans meal starter pouch contents. Bring to a boil and simmer for 20-22 minutes.
  2. Preheat oven to 400°F.  
  3. When the rice is finished cooking, add the broccoli and crumbled tofu to the mixture and combine.  
  4. Coat a 9 x 13 inch baking dish with half of the salsa or enchilada sauce.  
  5. Fill and roll each tortilla with 1/2 - 3/4 cup of rice and bean mixture and place seam-side down in the salsa/enchilada lined baking dish.  (If you have leftover rice and beans you can place the extra filling evenly between filled tortillas and along the edges of the pan.) 
  6. Spoon the remaining salsa/enchilada sauce over the top of the tortillas.
  7. Cover with tin foil and bake for 25 minutes, or until heated through. Serve warm and garnish with avocados and cilantro.