Tofu, Rice and Zucchini Enchilada

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

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.