Enchilada Bake

Enchilada Bake

From The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr – a vegetarian Mexican style entrée with only 190 calories – your taste buds and your waistline will thank you for this one!

This recipe makes 4 servings.

Ingredients:
¼ cup of pico de gallo, puréed 
½ cup canned red beans, no salt added (or rinse to remove salt)
½ jalapeno pepper (optional), seeds removed
¼ cup chopped vegetarian meat substitute, such as So Soya (www.sosoya.com)
1 teaspoon cumin seeds, toasted and ground*
Eight 6 inch corn tortillas, no salt added
11/2 cups red chile sauce

Directions:
Pre-heat oven to 350 degrees.
In a food processor, blend the pico de gallo, beans, jalapeno, meat substitute and cumin, until coarse.
Lay out the tortillas.
Place one spoonful of bean mix on the left side of each tortilla.
Roll tortillas up.
Place tortillas in a baking dish and pour red chile sauce over the top.
Cover and bake for 10 minutes.
Uncover and bake for 3 minutes more.
*To toast cumin, place seeds over high heat in a small heavy skillet on the stove. Toss them frequently until fragrant, about 2-4 minutes.

Nutritional Info (per 2-tortilla serving):
190 calories, 2 g fat, less than 1 g saturated fat, 0 mg cholesterol, 10 g protein, 7 g fiber, 47 mg sodium