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