8 8-inch soft flour tortillas
1/2 c Chopped onion
1 lb Ground beef
— browned and drained 1 cn Chopped green chilies (4oz)
1 Garlic clove — minced
1 t Dried cilantro
10 1/2 oz Firm tofu — mashed
1/2 ts Cumin seed
2 c Diced tomato, drained
2 c Thick tomato salsa
1 c Shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9×13 inch baking dish with non-stick spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25 – 30 minutes. Yields 8 servings. (Per Serving): 374 calories/25 grams protein/30 grams carbohydrates/17 grams total fat/6 grams saturated fat/42 mg cholesterol/811 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council