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
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
Preparation
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.
