Anasazi-Tofu Enchiladas

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

22 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1	cup	anasazi beans	slightly pureed*
1/2	cup	rice, cooked
1/2	cup	tofu	drained
1/4	cup	sweet bell pepper	chopped
1/4	cup	scallions, spring or green onions	chopped
1	cup	cheddar cheese	grated
1	cup	monterey jack cheese	grated
10	ounces	enchilada sauce
10	each	corn tortillas

Directions

Mix first five ingredients together. Add 2 tablespoons. enchilada sauce.

Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll.

Place in greased 6 1/2 inch by 10 1/2 inch pan with the opening of the roll down.

Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes.

* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings.

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Nutrition Facts

Serving Size 24g

Amount per Serving

Calories 22 28% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 47mg	2%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	3%

Vitamin A	4%		Vitamin C	1%
Calcium	5%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Seafood Gumbo From the New Basic's Cookbook

This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.

Reviewed by lawdeedee