| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | American | Main dish, Ovo-lacto | 10 | Enchiladas |
INGREDIENTS
| 1 | c | AM Anasazi Beans |
| slightly pureed | ||
| 1/2 | c | Cooked AM Medium Brown Rice |
| 1/2 | c | Tofu |
| with excess water | ||
| removed | ||
| 1/4 | c | Chopped bell pepper |
| 1/4 | c | Chopped green onion |
| 1 | c | Grated cheddar |
| 1 | c | Grated monterey jack cheese |
| 10 | oz | Enchilada sauce |
| 10 | Corn tortillas |
INSTRUCTIONS
Mix first five ingredients together. Add 2 tablespoons enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 F. for 35-40 minutes. Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 23.9mg
Sodium: 270.8mg
Potassium: 73.7mg
Carbohydrates: 17.9g
Fiber: 2.1g
Sugar: <1g
Protein: 8.2g