Tofu Black Bean Enchiladas

(68)
  5 reviews
  • 20|min prep time
  • 50|min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Bake at 350°F. for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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