Thursday, January 13, 2011

Tofu Black Bean Enchiladas

I'm sorry I haven't posted here recently. Hubby left for training then I had a ton of errands around the house to take care of. Oh! and then I discovered a couple craft blogs and bought a sewing machine. So you can imagine how crazy things have been around here.

To make amends, I'm sharing this AWESOME recipe from Pillsbury. As you know, I've recently returned to a meatless diet and, in doing so, have been on the hunt for not just nutritious, but delicious meals. Here's one I am already dying to make again!

Serves 6
Prep time: 20 min.
Total time: 50 min.


  • 1 - 15 oz. can black beans, drained
  • 1 - 11 oz. can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
  • 1 C Old El Paso Thick 'n' Chunky Salsa
  • 5 1/3 oz. firm (*or extra firm) tofu, drained, cut into 1/4"-cubes (about 3/4 C)
  • 1/2 tsp salt
  • 1/8 tsp hot pepper sauce
  • 12 - 6" corn tortillas, heated
  • 1 - 10 oz. can Old El Paso red Enchilada Sauce
  • 8 oz. (2 C) reduced-fat shredded cheddar cheese
  • 1 C reduced-fat sour cream, if desired
  1. Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. 
  2. In a medium bowl, combine beans, corn, salsa, tofu, salt and hot pepper sauce; toss to mix.
  3. Spoon 1/3 C tofu mixture down center of each warm tortilla; roll up.
  4. Place, seam side down, in sprayed baking dish. 
  5. Pour enchilada sauce over enchiladas. Sprinkle cheese over top.
  6. Bake at 350 for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. 
  7. Garnish with sour cream.

(pre-baked 'ladas)
Et voila!

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