Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 * Exported from MasterCook * Vegan Enchiladas Recipe By : Holly Serving Size : 4 Preparation Time :0:00 Categories : Mexican food Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages enchilada sauce, prepared (cannned sauce frequently has msg ) 1 package corn tortillas (12 tortillas) 1 pot very hot water (almost boiling) 1 6 ounce can corn niblets, drained 1 package soft tofu, drained -- crumbled 4 ounces bean dip (or canned beans) 2 medium potatoes -- microwaved and cubed Mix tofu, corn, bean dip and potatoes. Reserve 2 tablespoonsful for later. Dip 1 corn tortilla at a time in the hot water for 20 seconds until pliable. Shake off excess water. Place 2 teaspoons of the tofu mixture and 1 teaspoon of sauce in tortilla and roll up. Place in an oiled baking pan seam side down. Repeat #3 with all of the tortillas. Pour the enchilada sauce on tortillas and sprinkle the top with the reserved tofu mixture. Bake at 350 F for 25 mins. in a pre-heated oven, uncovered. - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with mexican or white rice and a green veggie. Makes nice leftovers, but re-heat in a covered pan. NOTES : Pre-heat oven 350 F. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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