tofu enchiladas

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Tofu Enchiladas

 

Recipe By :Byerly's Minnesota

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 1/2 ounce firm silken tofu -- drained, mashed

1 cup chopped green pepper

1 medium tomato -- diced, drained

4 ounces diced mild green chiles -- drained (canned)

1/2 cup chopped onion

2 tablespoons snipped fresh cilantro

- or 1 1/2 teaspoons dried crumbled

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon salt

12 ounce 8-inch whole wheat tortillas

16 ounces salsa -- (thick and chunky)

1 cup shredded Colby and Monterey Jack cheese -- (blend)

2 tablespoons freshly grated parmesan cheese

 

In medium bowl, combine first 9 ingredients. Lightly spray a 9x13 " baking pan

with no stick vegetable spray. Place a heaping 1/3 cup tofu mixture on each of

8 tortillas; roll up. Arrange enchiladas in baking pan, seam side down. Pour

salsa over. Sprinkle with cheeses. Bake, covered with foil, in a preheated 350

degree oven until heated through (about 25 minutes).

Amount: 8 enchiladas

 

 

Source:

" byerlys.com "

Yield:

" 8 pieces "

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Per Serving (excluding unknown items): 374 Calories; 12g Fat (29.3% calories

from fat); 20g Protein; 47g Carbohydrate; 17g Dietary Fiber; 29mg Cholesterol;

1460mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : This recipe will make you a tofu enthusiast!

 

Nutr. Assoc. : 0 0 0 1657 0 384 0 0 0 0 25015 0 409 0

 

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