Ingredients

• Sauce
• 1 can (15 oz) tomatoes, with liquid
• 1/2 cup salsa
• 1/2 cup chopped onion
• 1-1/2 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp ground cumin
• 1/8 tsp cinnamon
• 2 cloves,garlic, chopped, or 1/4 tsp garlic powder
• Enchiladas
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 oz) fat-free refried beans
• 1 pkg (10.5 oz) silken tofu, crumbled
• 3 Tbs chopped green chilies
• 12 corn tortillas
• 1/2 cup (2 oz) shredded Jalapeno or other soy cheese

Directions

1. Make sauce: Combine all sauce ingredients in a blender and blend until smooth. Pour into a saucepan. Bring to a boil, reduce heat and simmer 10 minutes.
2. Make filling: Soften onion and green pepper over medium heat in a nonstick pan (or in the microwave) with 1 Tbs water. Combine with refried beans, tofu and chilies.
3. Assemble enchiladas: Soften tortillas in a steamer basket over simmering water (or in a damp towel in the microwave). Put 1/4 cup bean mixture in the center of each tortilla and roll in to a cylinder. Place seam side down in a 9" x 13" baking dish that has been coated with vegetable oil spray. Top with sauce. Cover with foil.
4. Bake: Bake casserole, covered, at 350 degrees for 30 minutes (40-45 minutes if refrigerated). Remove from oven, uncover and top with cheese. Let stand 10 minutes before serving.

Yield

6 servings. Serving size: 2 enchiladas

Nutrition Information (per serving)

• 300 Calories
• 16g Protein
• 6g Fat (0.4g Sat. Fat)
• 49g Carbohydrates
• 0mg Cholesterol
• 8.8g Fiber
• 694mg Sodium

Exchanges: 2 starch, 1 vegetable, 1 other carbohydrate, 1 lean meat, 1/2 fat