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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease 2 9x13 baking dishes. | 2. Combine beans, corn, salsa, tofu, and salt, mixing thoroughly. | 3. Add 1/3 to 1/2 of the cheese, and mix it in with the rest. | 4. Spoon some of the mixture into a warm tortilla and roll it up. | 5. Place the seam side in the baking dish. | 6. Pour enchilada sauce over enchiladas (I only used 1 1/2 cans). | 7. Sprinkle remaining cheese over top. | 8. Bake at 350°F. | 9. for 20 to 30 minutes. | 10. If desired, garnish each enchilada with a dollop of sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	2	cans		373.913	81.3043	14.2174	5.8696
black bean	2	cans	drained	1983.6282	362.7538	125.6492	8.2603
salsa	2	cups		150.8	34.528	7.904	0.884
tofu	1/2	cup	cut firm	181.44	3.5028	21.7602	10.9872
salt	1	teaspoon		-	-	-	-
corn tortilla	16		heated	-	-	-	-
enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
cheese	4	cups	reduced	1906.2	12.636	115.56	155.196
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.