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Nutrition
Facts:
(per serving) |
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Calories 313
Total Protein 18g
Soy Protein 10g
Carbohydrates 42g
Fat 8g
Sodium 892mg
Cholesterol 0mg
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This recipe is: |
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Low
Cholesterol
Vegetarian |
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Recipes - Main
Dish
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Enchiladas
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| Serves: 4-6 |
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| This
Mexican mainstay provides a great way to introduce
soy protein enhanced versions of familiar
favorites to the entire family. |
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| Measures
Translation Table |
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| Ingredients: |
Chili
Gravy
1 cup chopped green pepper
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
2 Tbsp. chili powder
3 cups water
1 scoop GeniSoy®
Ultra-XT Protein Powder (1/4 cup)
1 Tbsp. flour
1 tsp. salt
Filling
1 cup chopped onions
1 cup chopped sweet peppers
2 cloves garlic minced
1 tsp. cumin seeds
1 Tbsp. olive oil
2 cups pinto beans or 1 (16 oz) can, drained,
liquid reserved
1/2 cups cooking water form beans
1 scoop GeniSoy®
Natural Protein Powder (1/4 cup)
1/2 tsp. salt
6 flour tortillas |
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| Instructions: |
- To make the chile gravy, sauté
the green pepper, onion, and garlic in
the olive oil, add the chili powder
- In a blender, combine the water, protein
powder, flour, and salt.
- Stir the blended mixture into the peppers
an onion, and heat to simmering, while
stirring constantly to avoid lumping
- To make filling, sauté the onions,
peppers, garlic, and cumin in the olive
oil until tender
- Process the beans, liquid, protein powder,
an salt in a food processor until creamy
- Lay out the tortillas and divide the
bean mixture evenly among them
- Roll up the tortillas
- Preheat the oven to 350° F.
- Pour half of the chili gravy into a
2-quart pan
- Place the rolled tortillas in the pan
in a row
- Pour the rest of the gravy over the
top
- Bake for about 30 minutes.
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