Black Bean and Tofu Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can black beans, drained1/2 block firm tofu1 small zucchini, finely diced1/2 cup chopped onion1/2 medium red pepper, finely diced1 cup frozen corn kernels1 jalapeño, minced (remove seeds & ribs for less heat)ground black pepper1/2 Tbsp cumin1/2 Tbsp garlic powder 1/2 Tbsp chili powder3 Tbsp chopped cilantro1 cup Mexican Shredded Cheese - Reduced fat1 can La Victoria Enchilada Sauce, about 1.25 cup5 small white corn tortillas (LaFuerza)
In medium skillet, saute onion briefly in oil until soft. Add red pepper, zucchini, jalapeño and corn. Saute until vegetables are barely soft. Remove from heat.
Add drained black beans, crumbled tofu, cilantro, and spices; stir to combine.
Pour a small amount of enchilada sauce in the bottom of an 8 x 12 baking dish. Place 2 tortillas in sauce. Add a bit more sauce on top to coat tortillas. Spread 1/2 of vegetable mixture over tortillas. Add 3 tortillas on top, tearing them to fit if necessary. Top with remaining sauce. Spread cheese evenly over top.
Bake for about 20 minutes at 425 degrees or until cheese is melted and slightly browned.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RACHE23.
Add drained black beans, crumbled tofu, cilantro, and spices; stir to combine.
Pour a small amount of enchilada sauce in the bottom of an 8 x 12 baking dish. Place 2 tortillas in sauce. Add a bit more sauce on top to coat tortillas. Spread 1/2 of vegetable mixture over tortillas. Add 3 tortillas on top, tearing them to fit if necessary. Top with remaining sauce. Spread cheese evenly over top.
Bake for about 20 minutes at 425 degrees or until cheese is melted and slightly browned.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RACHE23.
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 6.3 g
- Cholesterol: 10.0 mg
- Sodium: 378.6 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 6.1 g
- Protein: 11.6 g
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