black bean tofu enchilidas w/ chipotle sauce (flour tortilla)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of black bean tofu enchilidas w/ chipotle sauce (flour tortilla) calories by ingredient
Introduction
SPICY! But mucho delicioso. SPICY! But mucho delicioso.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 cup
Peppers, sweet, red, 1 bell chopped
Pablano Peppers, 2 bells chopped
Tofu, firm, 1 cup cubed small
cumin (ground) 1 tbsp
coriander (ground) 1 tbsp
Garlic salt 2 tsp
Sauce:
chipotle peppers in adobo sauce, 1 can (7 oz)
La Victoria Enchilada Sauce, 4 cup
Diced Tomatoes, canned, 1/2 cup
Directions
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.
Member Ratings For This Recipe
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