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Enchiladas

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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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