Tofu, Rice and Zucchini Enchilada

Name: Tofu, Rice and Zucchini Enchilada Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 9
Ingredients: 1.25 cups whole wheat flour; .5 cups cornmeal; 6 or 5 (recipe calls for 5 but I used 6 and 6 is on the calculation) tbsp of soy butter; pinch of sea salt; 1 cup brown rice; 1 can (14-16 oz) tomatos; mexican chili seasoning to taste; chili powder as required; 1 large onion chopped; 1clove garlic chopped; 2 tbsp olive oil; 2 zucchini finely chopped; 1 to 1.5 cups tofu

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 9

Ingredients

1.25 cups whole wheat flour.5 cups cornmeal6 or 5 (recipe calls for 5 but I used 6 and 6 is on the calculation) tbsp of soy butterpinch of sea salt1 cup brown rice1 can (14-16 oz) tomatosmexican chili seasoning to tastechili powder as required1 large onion chopped1clove garlic chopped2 tbsp olive oil2 zucchini finely chopped1 to 1.5 cups tofu

Directions

To make tortillas : combine flours and salt. Add butter and blend in. Add enough water to make a dough. make small balls and roll out with a rolling pin. Fry tortillas until they bubble on one side and then flip and repeat. Remove from heat.

cook rice according to rice directions. Pulverize tomatoes and add spices according to your tastes. Fry onions and garlic until soft. Add zucchini and bring to a fry, for 2 minutes. Turn off heat and add rice to pan. Dip tortillas in the tomato sauce and put on a baking dish. Fill the tortillas with the rice blend. Roll up. Put the remainder of the puree over the enchiladas and bake at 375 for 30 minutes. Serves 9 enchiladas, or 10 if you don't mess any of the tortillas up :P

Number of Servings: 9

Recipe submitted by SparkPeople user VERITASLATEO.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving