Tofu South Of The Border Enchiladas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | Low-fat, Tex-mex | 8 | Servings |
INGREDIENTS
| 8 | 8" whole wheat tortillas | |
| 1/2 | c | Onion, chopped |
| 3/4 | c | Green peppers, chopped |
| 4 | oz | Green mild chilies, chopped |
| 1 | Clove garlic, minced | |
| 1/2 | t | Cumin seed |
| 1 | t | Dried cilantro |
| 12 | oz | Silken firm tofu, drained |
| and mashed | ||
| 2 | c | Diced tomatoes, drained |
| 2 | c | Thick tomato salsa |
| 1/2 | c | Low fat cheddar, shredded |
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with no-stick vegetable spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Poru salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 1.5mg
Sodium: 213.6mg
Potassium: 188.2mg
Carbohydrates: 5.7g
Fiber: 1.5g
Sugar: 2.9g
Protein: 5.1g