Enchiladas California

Tofu-Corn-Chili delights


C chili powder
1 T cocoa powder
C salsa
2 T balsamic vinegar
2 garlic cloves, crushed
2 t fresh oregano leaf, chopped and packed
2 T maple, brown rice, agave or corn syrup
pinch (1/8 t) clove powder or allspice
1 or 2 canned or dry chipotle (smoked jalapeno) chili - to taste
1 package (12.3 oz) Mori-Nu extra firm lite (low fat) tofu
2 C fresh, canned or frozen yellow corn
1 C water (if using dried chili pepper)
8 yellow corn tortillas

In a blender or processor, puree all ingredients (except tofu and corn) together until smooth. Dice the tofu into 1/2 inch cubes and marinate in the puree for at least a few hours to a full day.

Place dried chili and water (or canned pepper and liquid) in a pan and simmer for 10 minutes, stirring gently, add corn and simmer 5 minutes more.

Steam tortillas briefly (see hint below) then. reserving about C of sauce, fill and roll the enchiladas. Spoon about a tablespoon of sauce over each enchilada, and if desired, place a slice of fat-free jack or cheddar soy cheese on the top and heat until melted.

8 enchiladas, each 122 calories: 10% from fat (1.4 g), 80% from carbohydrates (26.4 g), 10% from protein (3.4 g). Sodium 220 mg, Fiber 2.3 g.


Healing Heart Hint

Tortillas may crack or break unless briefly steamed before rolling. For microwave steaming, place tortillas between slightly dampened sheets of paper towels and heat a few seconds until hot, but be careful not to burn or overcook.

For those with a gas stove, flavors are enhanced if tortillas are slightly toasted on each side over a flame before steaming.

For those who prefer a milder version, use mild chilis instead of chipotles. Red bell peppers can also be used.

If chipotle peppers cannot be found, use jalapenos, fresh or canned, and add 1 t liquid smoke.

The sodium content of this recipe is derived from the salsa used. A low salt salsa will yield a very low sodium dish. The value shown is for the average of some popular salsas.


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