The original breakfast cereal called muesli — a German word meaning “mixture” — combined rolled oats with nuts and fruit. The bars here are
Southerners may grunt and grumble about the travesty of “fried” chicken not being cooked in big skillets of melted lard,
Total time, 40 minutes / Level: Easy / 16 Servings
Ingredients
Two cans of corn
Two cans of black beans drained
2 cups of salsa (chunkier is better)
1/2 cup of firm tofu, cut or ground into very small pieces (Also, you can substitute zucchini for tofu.)
1 teaspoon salt
16 corn tortillas, heated (6-inch)
Two cans enchilada sauce
4 cups of reduced fat cheese (Mexican blend or cheddar)
Sour cream (for garnishing)
How to make it
- Grease two 9-inch-by-13-inch baking dishes.
- Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
- Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
- Spoon some of the mixture into a warm tortilla and roll it up.
- Place the seam side in the baking dish.
- Pour enchilada sauce over enchiladas.
- Sprinkle remaining cheese over the top.
- Bake at 350 degrees for 20 to 30 minutes.
If desired, garnish each enchilada with a dollop of sour cream.
Nutrition Information Serving size:
Calories - 157.3 calories / Total Fat - 7.8 grams / Saturated Fat - 4.5 grams / Cholesterol - 18.1 milligrams / Sodium - 623.8 milligrams / Carbohydrates - 15.2 grams / Dietary Fiber - 2.1 grams / Sugars - 1.2 grams / Protein - 7.7 grams