Tofu Black Bean Enchiladas


Serves: 6
Total Calories: 459

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 459
Calories from Fat: 192

This Tofu Black Bean Enchiladas recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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Tofu Black Bean Enchiladas




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