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ANASAZI TOFU ENCHILADAS
  • 3/4 c Slightly pureed Anasazi, pinto or black beans
  • 3/4 c Firm tofu, excess water removed
  • 1/2 c. Cooked rice
  • 1/4 c Chopped bell pepper -- (1/4 to 1/2)
  • 1/4 c Chopped green onion
  • 1/4 c Chopped, seeded serrano chiles
  • 1 c Grated cheddar
  • 1 c Grated Monterey Jack
  • 10 oz Enchilada sauce, preferably homemade and -- (10 to 12) hot
  • 10 Corn tortillas
    1. Mix first six ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down. 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.

     

     
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