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Anasazi Tofu Enchiladas native, rice, southwest, tex-mex, vegetarian 1 cup slightly pureed anasazi 1 beans * 1/2 cup cooked rice 1/2 cup tofu, excess water removed 1/4 cup chopped bell pepper 1/4 cup chopped green onion 1 cup grated cheddar 1 cup grated monterey jack 10 oz enchilada sauce 10 corn tortillas Mix first five 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. 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. 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! From: Ghislaine Dumont Date: 02 Aug 97 Home Cooking Ä Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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