Spicy Enchiladas
makes 6 

6  10-inch flour tortillas
1/2 cup chopped sweet onion
1/2 pound ground sirloin or round
1 can (14 1/2-ounce) diced tomatoes (use no-salt-added if limiting sodium)
1 teaspoon dried cumin or 1 packet reduced-sodium taco seasoning (use cumin if limiting sodium in your diet)
1 package (10.5 ounce) firm tofu, drained or l/2 cup TVP (textured vegetable protein) soaked in 1/2 cup hot water
2 cups thick and chunky salsa (mild or hot)
1/2 cup shredded reduced-fat cheddar cheese
diced tomato, chopped cilantro, fat-free sour cream for topping

Preheat oven to 350 degrees.

In a large nonstick skillet, sauté ground beef with onion until meat is browned.  Add tomatoes, cumin or taco seasoning packet, and tofu or TVP.  Heat through.  At this point you can continue, or refrigerate overnight to allow flavors to develop.

Divide the meat mixture into 6 and place in the middle of each tortilla.  Fold in 2 opposite sides, and then roll lengthwise.  Place seam down, in a 13x9-inch baking dish.  Top with salsa.  Cover with aluminum foil and bake for 30 minutes. 

Remove foil, top with cheese,  and bake uncovered 5 minutes.

Serve topped with diced tomatoes, cilantro, and fat-free sour cream.

 

Per Serving  (1 enchilada; makes 6):
Calories:  302
Fat:  6 grams
Saturated Fat:  2.5 grams
Cholesterol:  19 milligrams
Sodium:  312 milligrams (with cumin and no-salt-added tomatoes)
Fiber:  1.5 grams

Recipe from Soy Ohio, Cooking American Favorites With Soy  (Ohio Soybean Council, Two Nationwide Plaza, P.O. Box 479, Columbus, Ohio  43216-0479; www.soyohio.org)

1. lime/lemon juice, and black pepper.  

2. Stir in black beans, corn, red pepper, salsa, onions, cilantro/ parsley, and cooked quinoa.

3. Serve topped with 1-2 tablespoons fat-free sour cream.

Per Serving (serves 8):
Calories:  102 milligrams
Fat: 1.5 grams
Saturated Fat: 0
Cholesterol: 0
Sodium:  180 milligrams
Fiber: 6 grams