black bean tofu enchilidas w/ chipotle sauce (flour tortilla)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
flour tortilla, 8 inch, 10 serving Filling:Bush's, Black Beans, 1.5 cup Yellow Sweet Corn, Canned, 1.5 cupPeppers, sweet, red, 1 bell chopped Pablano Peppers, 2 bells choppedTofu, firm, 1 cup cubed smallcumin (ground) 1 tbspcoriander (ground) 1 tbspGarlic salt 2 tspSauce:chipotle peppers in adobo sauce, 1 can (7 oz) La Victoria Enchilada Sauce, 4 cup Diced Tomatoes, canned, 1/2 cup
In blender, or food processor, combine ingredients for sauce.
Preheat oven to 300 degrees farenheit.
In large non-stick skillet, saute the peppers for 8-10 minutes. Add spices, beans, corn and diced tofu to skillet. Saute for another 5-6 mins. Add one cup of the blended enchilada sauce to the filling mixture and remove from heat.
Coat bottom of large casserole or baking dish (9x13 inch) with one cup of enchilada sauce. Roll roughly 3/4 cup of filling into each of the ten flour tortillas and assemble in pan. Add any remaining filling to the enchilada sauce and blend. Pour sauce over top of the enchiladas.
Bake in 300 degree oven for 35-40 mins, covered with aluminum foil, if you like them softer, uncovered if you like cripy edges.
Top with fresh cilantro, fresh salsa, and roasted sunflower seeds.
Number of Servings: 10
Recipe submitted by SparkPeople user MADANIE.
Preheat oven to 300 degrees farenheit.
In large non-stick skillet, saute the peppers for 8-10 minutes. Add spices, beans, corn and diced tofu to skillet. Saute for another 5-6 mins. Add one cup of the blended enchilada sauce to the filling mixture and remove from heat.
Coat bottom of large casserole or baking dish (9x13 inch) with one cup of enchilada sauce. Roll roughly 3/4 cup of filling into each of the ten flour tortillas and assemble in pan. Add any remaining filling to the enchilada sauce and blend. Pour sauce over top of the enchiladas.
Bake in 300 degree oven for 35-40 mins, covered with aluminum foil, if you like them softer, uncovered if you like cripy edges.
Top with fresh cilantro, fresh salsa, and roasted sunflower seeds.
Number of Servings: 10
Recipe submitted by SparkPeople user MADANIE.
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,889.7 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 6.2 g
- Protein: 11.4 g
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