| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Veg02 | 1 | servings | |
INGREDIENTS
| 15 | oz | Canned tomatoes; with liquid |
| 1/2 | c | Salsa |
| 1/2 | c | Chopped onion |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Oregano |
| 1/2 | ts | Ground cumin |
| 1/8 | ts | Cinnamon |
| 2 | Cloves garlic; chopped, | |
| OR 1/4 tsp garlic powder | ||
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 16 | oz | Canned fat-free refried beans |
| 10 1/2 | oz | Silken tofu; crumbled |
| 3 | tb | Chopped green chilies |
| 12 | Corn tortillas | |
| 1/2 | c | Shredded Jalapeño or other soy cheese; (2 oz) |
INSTRUCTIONS
SAUCE ENCHILADAS Make sauce: Combine all sauce ingredients in a blender and blend until smooth. Pour into a saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Make filling: Soften onion and green pepper over medium heat in a nonstick pan (or in the microwave) with 1 Tbs water. Combine with refried beans, tofu and chilies. Assemble enchiladas: Soften tortillas in a steamer basket over simmering water (or in a damp towel in the microwave). Put 1/4 cup bean mixture in the center of each tortilla and roll into a cylinder. Place seam side down in a 9" x 13" baking dish that has been coated with vegetable oil spray. Top with sauce. Cover with foil. Bake: Bake casserole, covered, at 350° for 30 minutes (40-45 minutes if refrigerated). Remove from oven, uncover and top with cheese. Let stand 10 minutes before serving. Yield: 6 servings Serving Size: 2 enchiladas Per serving: 300 calories, 6 g total fat (0.4 g sat fat), 16 g pro, 49 g carb, 8.8 g fiber, 694 mg sodium, 0 mg cholesterol. Exchanges: 2 starch, 1 vegetable, 1 other carbohydrate, 1 lean meat, 1/2 fat Recipe by: http://soyfoods.com/SimplySoy/ 3/99 Converted by MM_Buster v2.0l.
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