Bean & tofu enchiladas







Cook Time

45-50 Min


  • 2 tablespoons olive oil
  • 50g/2oz green pepper, seeded and chopped
  • 50g/2oz onion, chopped
  • 200g/7oz canned cooked red kidney beans, drained
  • 100g/4oz cold cooked long-grain rice
  • 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.
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