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Tofu Black Bean Enchiladas

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Tofu Black Bean Enchiladas
  • Prep 20 min
  • Total 50 min
  • Ingredients 10
  • Servings 6
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Vegetarian fare, yes. But the whole family will love it!
Updated Mar 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 Information

470 Calories, 18g Total Fat, 23g Protein, 53g Total Carbohydrate, 10g Sugars

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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