The Whole Enchilada

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* Exported from MasterCook *

 

The Whole Enchilada

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 187

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1/2 cup finely chopped onion

1/4 cup finely chopped red or green bell pepper

1 teaspoon minced garlic

1 1/2 teaspoons chili powder

1/2 cup water

1 1/2 cups tomato salsa

1 cup tofu sour cream

2 cups cooked pinto beans -- chopped

8 8 inch flour tortillas

 

Serves 6 to 8

 

Try this make-ahead version of the classic Mexican favorite for a quick

weeknight supper.

 

Preheat oven to 350F. Lightly oil a 9 -by-13-inch baking dish. Heat the

oil in a large saucepan over medium heat. Add the onion, bell pepper, and

garlic. Cover and cook for 5 minutes, or until softened. Stir in the

chili powder, water, and salsa and cook, stirring, until slightly

thickened. Remove from heat and add the tofu sour cream. Combine 2 cups

of the sauce with the beans. Spoon about 1/3 cup of the bean mixture onto

each tortilla and roll up. Arrange the filled tortillas in the prepared

baking dish. Top with the remaining sauce, cover, and bake for 25

minutes. Uncover and bake 5 minutes longer.

 

 

 

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