Black Bean, Corn, and Tofu Enchiladas with Tomatillo Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 15-oz can of Black Beans2 Cups Frozen Corn1.5 Cups Chopped Onion1 piece (100g) Baked Tofu, Savory Flavor1 tbsp Olive Oil1 tsp ground CuminDash SaltDash PepperWhole Wheat Tortillas (or Whole Wheat & Corn)16 oz Tomatillo (Green) Salsa
Pre-heat the over to 350. Heat oil in a large, deep skillet and saute onions until barely translucent. Add frozen corn and stir, mixing every few minutes until corn as heated through.
Meanwhile, dice the tofu and rinse the black beans. When the corn mixture is ready, and the black beans, cook for about two minutes, then add the tofu. Turn off the heat and mix well.
Prepare a baking dish by puring a half cup of the tomatillo salsa into the bottom and spreading it so that the bottom of the pan is fully covered.
If you have a gas stove, heat each tortilla briefly over medium heat to barely toast it. Fill each tortilla with a line of filling about an inch wide, Fold the end of the tortilla over the filling, then roll. Place the enchilada into the pan. Once all ten are rolled, spoon the remaining salsa over the enchiladas, covering the entire top and the ends of every one. Bake uncovered for 20 minutes or until heated through. One serving = one enchilada.
Number of Servings: 10
Recipe submitted by SparkPeople user VEGGIEBELLE.
Meanwhile, dice the tofu and rinse the black beans. When the corn mixture is ready, and the black beans, cook for about two minutes, then add the tofu. Turn off the heat and mix well.
Prepare a baking dish by puring a half cup of the tomatillo salsa into the bottom and spreading it so that the bottom of the pan is fully covered.
If you have a gas stove, heat each tortilla briefly over medium heat to barely toast it. Fill each tortilla with a line of filling about an inch wide, Fold the end of the tortilla over the filling, then roll. Place the enchilada into the pan. Once all ten are rolled, spoon the remaining salsa over the enchiladas, covering the entire top and the ends of every one. Bake uncovered for 20 minutes or until heated through. One serving = one enchilada.
Number of Servings: 10
Recipe submitted by SparkPeople user VEGGIEBELLE.
Nutritional Info Amount Per Serving
- Calories: 265.7
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 396.3 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 9.7 g
- Protein: 14.0 g
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