Vegan Enchiladas
- Number of Servings: 5
Ingredients
10 Corn Tortillas1 can corn1 can black beans1 small can Enchilada Sauce1 block firm tofu
Crumble tofu and mix with beans, corn and a little sauce. Warm tortillas and roll around filling. Place in baking dish with a little sauce covering the bottom. Pour remaining sauce over top of enchiladas. Bake at 350 to 375 degrees for 35 minutes (until bubbly). Serves 5.
Number of Servings: 5
Recipe submitted by SparkPeople user SSIGAFUS.
Number of Servings: 5
Recipe submitted by SparkPeople user SSIGAFUS.
Nutritional Info Amount Per Serving
- Calories: 288.6
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 420.6 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 7.6 g
- Protein: 16.5 g
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