1 c AM Anasazi Beans
-- (slightly pureed)
1/2 c Cooked AM Medium Brown Rice
1/2 c Tofu
-(with excess water removed)
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated monterey jack cheese
10 oz Enchilada sauce
10 Corn tortillas
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 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 F. for 35-40 minutes.
Source: Arrowhead Mills "The Native Americans" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias