Enchiladas

Recipe

Enchiladas

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Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1(15 oz) can tomatoes, with liquid
½ c.salsa
1 c.chopped onion, divided
1 ½ tsp.chili powder
½ tsp.oregano
½ tsp.ground cumin
tsp.cinnamon
2 clove(s)garlic, chopped (or 1/4 tsp garlic powder)
½ c.chopped onion
½ c.chopped green pepper
1(16 oz) can fat-free refried beans
1(10.5 oz) pkg silken tofu
3 tbsp.chopped green chilies
12whole corn tortillas
12corn tortillas
½ c.shredded jalapeno or other soy cheese

Directions

  1. Combine tomatoes, salsa, 1/2 cup chopped onion, chili powder, oregano, cumin, cinnamon and garlic in blender. Blend until smooth. Pour into a saucepan.
  2. Bring to a boil, reduce heat and simmer 10 minutes.
  3. Soften remaing 1/2 cup chopped onions and green pepper over medium heat in a nonstick pan (or in the microwave) with 1 tablespoon water. Combine with refried beans, tofu and chilies.
  4. Soften tortillas in a steamer basket over simmering water (or in a damp towel in the microwave).
  5. Put 1/4 cup bean mixture in the center of each tortilla and roll into a cylinder. Place seam side down in a 9-by-13-inch baking dish that has been coated with nonstick vegetable oil spray.
  6. Top with tomato sauce. Cover with foil.
  7. Bake covered casserole at 350 degrees for 30 minutes (40 to 45 minutes if previously refrigerated). Remove from oven, uncover and top with cheese.
  8. Let stand 10 minutes before serving.

Nutrition facts

Servings

270 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 650mg
  • Total Carbohydrates: 48g
  • Protein: 15g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 45%
0%
Iron 20%
0%
Calcium 25%

Recipe Source:

Iowa Soybean Promotion Board.