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Bean & tofu enchiladas
2 tablespoons olive oil
50g/2oz green pepper, seeded
50g/2oz onion, chopped
200g/7oz canned cooked red
kidney beans, drained
100g/4oz cold cooked
100g/4oz firm tofu, cubed
300ml/10fl oz enchilada sauce
10 corn tortillas
200g/7oz Cheddar cheese, grated
• Preheat the oven to150°C/300°F/Gas mark 2. Lightly grease a large
baking tin with vegetable oil.
• Heat the oil in a heavy frying pan. Add the green pepper and onion,
sauté for a few minutes until soft. Transfer to a large bowl using a
slotted spoon. Add the beans, rice and tofu, and mix through. Stir in
2 tablespoons of the enchilada sauce.
• Heat the remaining sauce through, and moisten the tortillas in the
warmed sauce. Put a line of the bean mixture down the centre of each
tortilla, and roll up.
• Put the enchiladas in the prepared tin, seam side down. Pour any
remaining sauce on top of the enchiladas once the pan is filled. Scatter
the cheese on top, and bake in the oven for 35–40 minutes. Serve hot.