Enchiladas
Sauce:
1 can (15 oz) tomatoes, with liquid
1/2 cup salsa
1/2 cup chopped onion
1-1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp ground cumin
1/8 tsp cinnamon
2 cloves garlic, chopped, or 1/4 tsp garlic powder
Enchiladas:
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (16 oz) fat-free refried beans
1 pkg (10.5 oz) silken tofu, crumbled
3 Tbs chopped green chilies
12 corn tortillas
1/2 cup (2 oz) shredded Jalapeño or other soy cheese
Make sauce: Combine all sauce ingredients in a blender and blend until smooth. Pour into a saucepan. Bring to a boil, reduce heat and simmer 10 minutes.
Make filling: Soften onion and green pepper over medium heat in a nonstick pan (or in the microwave) with 1 Tbs water. Combine with refried beans, tofu and chilies.
Assemble enchiladas: Soften tortillas in a steamer basket over simmering water (or in a damp towel in the microwave). Put
1/4 cup bean mixture in the center of each tortilla and roll into a cylinder. Place seam side down in a 9" x 13" baking dish that has been coated with vegetable oil spray. Top with sauce. Cover with foil.
Bake: Bake casserole, covered, at 350° for 30 minutes (40-45 minutes if refrigerated). Remove from oven, uncover and top with cheese. Let stand 10 minutes before serving.
Yield: 6 servings Serving Size: 2 enchiladas
Per serving: 300 calories, 6 g total fat (0.4 g sat fat), 16 g pro, 49 g carb, 8.8 g fiber, 694 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1 vegetable, 1 other carbohydrate, 1 lean meat, 1/2 fat