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Prep 20min
Total50min
Ingredients10
Servings6
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Ingredients
1
(15-oz.) can Progresso™ Black Beans, drained
1
(11-oz.) can whole kernel corn, red and green peppers, drained
1
cup thick & 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
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
8
oz. (2 cups) reduced-fat shredded Cheddar cheese
1
cup reduced-fat sour cream, if desired
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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.
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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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