Title: Tofu south of the border enchiladas
 Categories: Low-fat, Tex-mex
      Yield: 8 Servings
 
      8    8" whole wheat tortillas
    1/2 c  Onion, chopped
    3/4 c  Green peppers, chopped
      4 oz Green mild chilies, chopped
      1    Clove garlic, minced
    1/2 ts Cumin seed
      1 ts Dried cilantro
     12 oz Silken firm tofu, drained
           -and mashed
      2 c  Diced tomatoes, drained
      2 c  Thick tomato salsa
    1/2 c  Low fat cheddar, shredded
 
  Preheat oven to 350 degrees F.  Lightly spray a 9"x13" baking pan with
  no-stick vegetable spray. In bowl, combine all ingredients except
  tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in
  center of each tortilla and roll. Place in baking dish, seam side
  down. Poru salsa over enchiladas. Sprinkle with shredded cheese.
  Cover pan with aluminum foil and bake for 35-30 minutes.