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Tofu Black Bean Enchiladas

Tofu Black Bean Enchiladas
  • Prep 20 min
  • Total 50 min
  • Ingredients 10
  • Servings 6
Vegetarian fare, yes. But the whole family will love it!
Updated March 6, 2012
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Kathy Dorr
Fairport, New York

Ingredients

  • 1 (15-oz.) can Progresso™ Black Beans, drained
  • 1 (11-oz.) can 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 Facts

Serving Size: 1/6 of Recipe
Calories
470
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
9g
45%
Cholesterol
45mg
15%
Sodium
1330mg
55%
Total Carbohydrate
53g
18%
Dietary Fiber
8g
32%
Sugars
10g
Protein
23g
% 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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