Black Bean, Corn, and Tofu Enchiladas with Tomatillo Salsa

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Black Bean, Corn, and Tofu Enchiladas with Tomatillo Salsa calories by ingredient
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Introduction

Spicy, tangy, colorful, filling, and full of protein! Spicy, tangy, colorful, filling, and full of protein!
Number of Servings: 10

Ingredients

    1 15-oz can of Black Beans
    2 Cups Frozen Corn
    1.5 Cups Chopped Onion
    1 piece (100g) Baked Tofu, Savory Flavor
    1 tbsp Olive Oil
    1 tsp ground Cumin
    Dash Salt
    Dash Pepper
    Whole Wheat Tortillas (or Whole Wheat & Corn)
    16 oz Tomatillo (Green) Salsa

Directions

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.

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