1/2 block extra firm tofu, sliced
24 leaves arugula
1/2 cup chopped tomatoes
1 can pinto beans (approx. 2 cups)
1-1/8 cup brown rice, cooked
1 cup shredded low fat cheese
1-10 oz can enchilada sauce
6 flour tortillas
Red & Black pepper
Brown tofu slices in a non-stick pan without oil.
Sprinkle with red/black pepper to taste.
Put a couple spoons of sauce in cake pan & spread with spoon.
Put together enchilidas with:
3 slices of tofu
4 leaves arugula
1/6 cup of tomatoes
1/4 cup pinto beans
3 tbsp brown rice
1 tbsp cheese
Roll up the enchilidas & place in cake pan.
Cover with remaining sauce and sprinkle remaining cheese on top.
Bake 30 minutes at 350*F or until cheese is slightly browned.
Number of Servings: 6Recipe submitted by SparkPeople user H3DAKOTA.