| 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 |
ts |
Cumin seed |
| 1 |
ts |
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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