Try this Enchiladas #4 recipe, or contribute your own.
Suggest a better descriptionFrom: GCJ4792@ACS.TAMU.EDU Date: Wed, 10 Jul 1996 14:13:52 -0500 (CDT) Saute the onion (diced) in water till clear. Rehydrate the TVP with a tablespoon of the tomato sauce and boiling water. Peel and dice the potatoes, then cook in the microwave for about 6 minutes. Drain the beans. Put the TVP, Beans, onion, potato, seasoning, parsley,liquid smoke and about 3/4 cup of the tomato sauce in a food processor, and puree till fairly well mixed (mine had max chunks of a 1/4 inch) If it is really thick, add more tomato sauce. Heat in a skillet, watch closely. Heat oven to 350. Pour sauce in a baking dish, just enough to barely coat the bottem. Spoon the filling into the tortillas, roll, and place in the dish. When you are done, pour the rest of the tomato sauce on top, top with the sliced mushrooms and tomatos, and FF cheese (if desired). Bake for 10-15 minutes. =) Geoff fatfree digest V96 #191 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 1 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 66.7mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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