| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 | 8-inch soft flour tortillas |
| 1/2 Tasse | onion chopped |
| 1 x ca. 450 g | Ground beef browned and drained |
| 1 Dose | Chopped green chilies (4oz) |
| 1 | cloves garlic minced |
| 1 Teelöffel | cilantro dried |
| 10 1/2 x ca. 30 g | Firm tofu; mashed |
| 1/2 Teelöffel | Cumin seed |
| 2 Tasse | Diced tomato, drained |
| 2 Tasse | Thick tomato salsa |
| 1 Tasse | cheddar cheese shredded |
|
Preheat oven to 350 degrees. Lightly spray a 9x13 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
Meal-Master format by Karen Mintzias
|
|
Anmerkungen zum Rezept:
|
