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Tofu Black Bean Enchiladas

(68)
  5 reviews
  • 20 min prep time
  • 50 min total time
  • 10 ingredients
  • 6 servings
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Vegetarian fare, yes. But the whole family will love it!

Bake-Off® Contest 40, 2002
Kathy Dorr
Fairport, New York

1
(15-oz.) can Progresso™ Black Beans, drained
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
cup Old El Paso™ Thick 'n Chunky Salsa
5 1/3
oz. 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-oz.) can Old El Paso™ Red Enchilada Sauce
8
oz. (2 cups) reduced-fat shredded Cheddar cheese
1
cup reduced-fat sour cream, if desired

Steps

  • 1 Heat oven to 350°F. Spray 13x9-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.
  • 2 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.
  • 3 Bake at 350°F. for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
470
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
45%
Cholesterol
45mg
15%
Sodium
1330mg
55%
Total Carbohydrate
53g
18%
Dietary Fiber
8g
32%
Protein
23g
23%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
3 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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