Tofu Black Bean Enchiladas

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

  • 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
  • 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
    (
    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.
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