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Tofu South of the Border Enchiladas Recipe

Tofu South of the Border Enchiladas
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Recipe Provided By:


Serves:

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Ingredients:


8 Whole wheat tortillas, 8 inch
1/2 cup Onion, chopped
3/4 cup Sweet green pepper, chopped
4 ounces Mild green chilies, chopped
1 Minced garlic, clove
1/2 teaspoon Cumin seed
1 teaspoon Dried cilantro
12 ounces Silken firm tofu, drained & mashed
2 cups Diced, drained tomatoes
2 cups Thick tomato salsa
Instructions for Tofu South of the Border Enchiladas:
  • Preheat oven to 350 degrees.
  • Lightly spray a 9” x 13” baking pan with no-stick vegetable spray.
  • In bowl, combine all ingredients except tortillas, tomato salsa and cheese.
  • Place ½ cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down.
  • Pour salsa over enchiladas. Sprinkle with shredded cheese.
  • Cover pan with aluminum foil and bake for 25-30 minutes.

Serving Tips:
Calories 199, Protein 8.8 g, Carbohydrate 28 g, Total fat 6.8 g, Calories from fat 29%, Sodium 409 g