Anasazi-Tofu Enchiladas

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!

Yields:	10 servings
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Ingredients

1	cup	anasazi beans	slightly pureed*
1/2	cup	rice, cooked
1/2	cup	tofu	drained
1/4	cup	sweet bell pepper	chopped
1/4	cup	scallions, spring or green onions	chopped
1	cup	cheddar cheese	grated
1	cup	monterey jack cheese	grated
10	ounces	enchilada sauce
10	each	corn tortillas

Directions

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 6 1/2 inch by 10 1/2 inch 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.

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Member Review

Chewy Oatmeal Raisin Cookies

Very soft, very chewy. Easy to make. Good flavor. It is heavy on the cinnamon. Might want to knock it back a 1/2 teaspoon if not real big on cinnamon.

Reviewed by Douglas Hagen

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