Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can tomatoes, with liquid | ||
| ½ c. salsa | ||
| 1 c. chopped onion, divided | ||
| 1 ½ tsp. chili powder | ||
| ½ tsp. oregano | ||
| ½ tsp. ground cumin | ||
| ⅛ tsp. cinnamon | ||
| 2 clove(s) garlic, chopped (or 1/4 tsp garlic powder) | ||
| ½ c. chopped onion | ||
| ½ c. chopped green pepper | ||
| 1 (16 oz) can fat-free refried beans | ||
| 1 (10.5 oz) pkg silken tofu | ||
| 3 tbsp. chopped green chilies | ||
| 12 whole corn tortillas | ||
| 12 corn tortillas | ||
| ½ c. shredded jalapeno or other soy cheese |
Directions
- Combine tomatoes, salsa, 1/2 cup chopped onion, chili powder, oregano, cumin, cinnamon and garlic in blender. Blend until smooth. Pour into a saucepan.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Soften remaing 1/2 cup chopped onions and green pepper over medium heat in a nonstick pan (or in the microwave) with 1 tablespoon water. Combine with refried beans, tofu and chilies.
- 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 into a cylinder. Place seam side down in a 9-by-13-inch baking dish that has been coated with nonstick vegetable oil spray.
- Top with tomato sauce. Cover with foil.
- Bake covered casserole at 350 degrees for 30 minutes (40 to 45 minutes if previously refrigerated). Remove from oven, uncover and top with cheese.
- Let stand 10 minutes before serving.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 650mg
- Total Carbohydrates: 48g
- Protein: 15g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 45%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
Iowa Soybean Promotion Board.