Easy "Cheesy" Enchiladas

Ingredients:
2 cups firm silken tofu (about 14 ounces), sliced into cubes
1 cup salsa
1/2 cup green bell pepper, diced
1/2 cup vegan cheddar cheese, shredded
1/2 cup vegan mozzarella cheese, shredded
1/4 cup TVP, rehydrated in warm water(textured vegetable protein)
1/4 cup unsweetened soymilk
1/4 tsp chili powder
12 (6-inch) flour tortillas
vegan sour cream (optional)

Preparation:
Heat oven to 350 degrees. Lightly grease a 7 by 12 inch baking dish.
In a large bowl, stir together tofu, 1/2 cup salsa, the bell pepper, 1/4 cup vegan cheddar cheese, 1/4 cup vegan mozzarella cheese, the TVP, soy milk and chili powder.
Place about 1/3 cup filling down center of each tortilla; roll up and place seam-side down in baking dish. Top with remaining 1/2 cup salsa.
Bake 10 minutes. Remove from oven; sprinkle with remaining 1/4 cup each Cheddar and mozzarella cheese. Return to oven; bake 10 to 15 minutes or until heated through and cheese is just melted. Top with sour cream if using. Makes twelve low-fat and low-calorie tofu and tvp enchiladas.

100 Calories per Enchilada

I've tried this one. It's delicious. ^-^