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Anasazi-tofu Enchiladas

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      Title: ANASAZI-TOFU ENCHILADAS
 Categories: Beans, Rice, Vegetarian, Mexican
      Yield: 10 Servings
 
      1 c  Slightly pureed Anasazi
           Beans *
    1/2 c  Cooked rice
    1/2 c  Tofu, excess water removed
    1/4 c  Chopped bell pepper
    1/4 c  Chopped green onion
      1 c  Grated cheddar
      1 c  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!
  
  Courtesy of:
  
  Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730
 
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