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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Tofu Black Bean Enchiladas |
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Serves: 6 Print this RecipeKathy Dorr - Fairport, New York Bake-Off® Contest 40, 2002 Tofu is no longer just for Asian dishes. Mildly flavored with a taste similar to that of a very mild cheese, it easily absorbs the flavors of the salsa, hot pepper sauce and enchilada sauce in this dish. Tofu is also a good low-fat source of protein, so when it's paired with reduced-fat cheese and sour cream, it makes a hearty main dish that is tasty yet low in fat and calories. 1 (15-ounce) can black beans, drained 1 (11-ounce) can vacuum-packed whole kernel corn with red and green bell peppers, drained 1 cup chunky-style salsa 5 1/3 ounces firm tofu, drained, cut into 1/4-inch cubes (3/4 cup) 1/2 teaspoon salt 1/8 teaspoon hot pepper sauce 12 (6-inch) corn tortillas, heated 1 (10-ounce) can red enchilada sauce 8 ounces (2 cups) reduced-fat shredded Cheddar cheese 1 cup reduced-fat dairy sour cream, if desired Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine beans, corn, salsa, tofu, salt and hot pepper sauce; toss to mix. Spoon 1/3 cup tofu mixture down center of each warm tortilla; roll up. Place seam side down in sprayed baking dish. Pour enchilada sauce over enchiladas. Sprinkle cheese over top. Bake at 350°F. for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream. Nutrition Per Serving: Calories 470; Protein 23g; Carbohydrate 53g; Fat 18g; Sodium 1330mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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