Beefy tofu enchiladas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 8-inch soft flour tortillas | |
| ½ | cup | Chopped onion |
| 1 | pounds | Ground beef browned and drained |
| 1 | can | Chopped green chilies (4oz) |
| 1 | Garlic clove; minced | |
| 1 | teaspoon | Dried cilantro |
| 10½ | ounce | Firm tofu; mashed |
| ½ | teaspoon | Cumin seed |
| 2 | cups | Diced tomato, drained |
| 2 | cups | Thick tomato salsa |
| 1 | cup | Shredded cheddar cheese |
Directions
Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with non-stick 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.
Yields 8 servings.
(Per Serving): 374 calories/25 grams protein/30 grams carbohydrates/17 grams total fat/6 grams saturated fat/42 mg cholesterol/811 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias