Dessert

Tofu, Rice and Zucchini Enchilada is for Dessert.

Tofu, Rice and Zucchini Enchilada takes 10 minutes to prepare.

Tofu, Rice and Zucchini Enchilada takes 45 minutes to cook.

Tofu, Rice and Zucchini Enchilada makes 9 servings.

The ingredients for Tofu, Rice and Zucchini Enchilada are:

1.25 cups whole wheat flour
.5 cups cornmeal
6 or 5 (recipe calls for 5 but I used 6 and 6 is on the calculation) tbsp of soy butter
pinch of sea salt
1 cup brown rice
1 can (14-16 oz) tomatos
mexican chili seasoning to taste
chili powder as required
1 large onion chopped
1clove garlic chopped
2 tbsp olive oil
2 zucchini finely chopped
1 to 1.5 cups tofu

Here is how you make Tofu, Rice and Zucchini Enchilada:

To make tortillas : combine flours and salt. Add butter and blend in. Add enough water to make a dough. make small balls and roll out with a rolling pin. Fry tortillas until they bubble on one side and then flip and repeat. Remove from heat. cook rice according to rice directions. Pulverize tomatoes and add spices according to your tastes. Fry onions and garlic until soft. Add zucchini and bring to a fry, for 2 minutes. Turn off heat and add rice to pan. Dip tortillas in the tomato sauce and put on a baking dish. Fill the tortillas with the rice blend. Roll up. Put the remainder of the puree over the enchiladas and bake at 375 for 30 minutes. Serves 9 enchiladas, or 10 if you don't mess any of the tortillas up :PNumber of Servings: 9Recipe submitted by SparkPeople user VERITASLATEO.

The nutritional information for Tofu, Rice and Zucchini Enchilada is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 252.6

• Total Fat: 13.9 g
• Cholesterol: 0.0 mg
• Sodium: 162.9 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 4.1 g
• Protein: 6.8 g

Tofu, Rice and Zucchini Enchilada is Mexican cuisine.

The dietary needs meet for Tofu, Rice and Zucchini Enchilada is Vegan