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Kathy Dorr
Fairport, New York
Vegetarian fare, yes. But the whole family will love it!
Tofu Black Bean Enchiladas
- Prep Time 20 min
- Total 50 min
- Ingredients 10
- Servings 6
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
Instructions
-
Step1Heat 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.
-
Step2Spoon 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.
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Step3Bake at 350°F. for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream.
Nutrition
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;
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