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

Tofu Black Bean Enchiladas

Vegetarian fare, yes. But the whole family will love it!

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  • prep time 20 min
  • total time 50 min
  • ingredients 10
  • servings 6
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
470
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
),
Cholesterol
45mg
45%;
Sodium
1330mg
1330%;
Total Carbohydrate
53g
53%
(Dietary Fiber
8g
8%
  Sugars
10g
10%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
8%;
Calcium
50%;
Iron
15%;
Exchanges:
3 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.