Lunch: Tofu Black Bean Enchiladas

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

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

Instructions

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.
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.
Bake at 350 °F. for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream.

Share Tofu Black Bean Enchiladas