- 1 (15 ounce) can Progresso® Black Beans, drained
- 1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 1 cup Old El Paso® Thick 'n Chunky Salsa
- 5 1/3 ounces firm tofu, drained, cut into 1/4-inch cubes
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- 12 (6 inch) corn tortillas, heated
- 1 (10 ounce) can Old El Paso® Red Enchilada Sauce
- 2 cups reduced fat shredded Cheddar cheese
- 1 cup reduced fat sour cream (optional)
- Heat oven to 350 degrees F. Spray 13×9-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 degrees F for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream.