Tofu Black Bean Enchiladas


  • 1 (15-oz.) can Progresso™ Black Beans, drained 
  • 1 (11-oz.) can Green Giant™ SteamCrisp® Mexicorn® 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 (10-oz.) can Old El Paso™ Red Enchilada Sauce
  • 8 oz. (2 cups) reduced-fat shredded Cheddar cheese
  • 1 cup reduced-fat sour cream, if desired


1 _ 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.

2 _ 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.

3 _ Bake at 350°F. for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream.