Title: TOFU SOUTH OF THE BORDER ENCHILADAS
Categories: Low-fat, Tex-mex
Yield: 8 servings
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
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.
