Anasazi-Tofu Enchiladas

Name: Anasazi-Tofu Enchiladas
Yield: 10
Cuisine: Mexican
Ingredients: anasazi beans; rice, cooked; tofu; sweet red bell peppers; scallions, spring or green onions; cheddar cheese; monterey jack cheese; enchilada sauce; corn tortillas (6-inch)

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!

Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
1	cup	anasazi beans slightly pureed*	*
½	cup	rice, cooked
½	cup	tofu drained
¼	cup	sweet red bell peppers chopped	*
¼	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 (6-inch)	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	anasazi beans slightly pureed*	*
118	ml	rice, cooked
118	ml	tofu drained
59	ml	sweet red bell peppers chopped	*
59	ml	scallions, spring or green onions chopped
237	ml	cheddar cheese grated
237	ml	monterey jack cheese grated
289	ml/g	enchilada sauce
1E+1	each	corn tortillas (6-inch)	*

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 6½ inch by 6½ 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℉ (150℃) for 35 to 40 minutes.