Ingredients
The following ingredients have 4 Servings
- 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 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
Instruction
- 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.
