Roasted Tomato Enchiladas
15 oz firm Tofu
15 oz Black Beans, canned, drained, rinsed and drained again
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Black Pepper
4 large burrito-size Tortillas, whole-wheat
1 small Onion, chopped
29 oz canned Tomatoes with chiles, diced
2 Tbsp fresh Cilantro, minced
Preheat oven to 350°F. Coat a 12-inch skillet with cooking spray. Drain tofu and dice into 1/2-inch cubes; add to skillet and brown over medium heat until firm and dry, about 3 minutes.
Spoon tofu into mixing bowl and add beans, cumin, salt and pepper; mix well. Divide tofu mixture among 4 tortillas, arranging mixture down the center of each tortilla; fold sides into the center.
Coat a 9-inch square baking pan with cooking spray. Gently place filled tortillas, seam-side down, in pan. Set aside.
Coat skillet with additional cooking spray. Add onion and sauté over medium heat, 2 to 3 minutes. Add undrained tomatoes and cook over high heat until tomato mixture thickens slightly, about 3 minutes. Spoon tomato mixture over tortillas.
Bake until thoroughly heated, about 10 minutes. Remove from oven and sprinkle with cilantro, if desired.
Serving Size = 1 enchilada
PointsPlus value = 7
Now I have to say a few things about this recipe. What I
1. LOVE meat
2. LOVE vegetables
3. Regularly eat meatless meals without some sort of protein
4. Usually, #3 is done with the intention of using LESS points because I have something special going on later in the day or week
So all in all, this recipe was tasty, just not something I will most likely make again.
By the way....my Monday wasn't totally meatless...for dinner we had meatloaf!