Categories: Beans, Rice/grains, Vegetarian, Mexican 
      Yield: 10 servings 
  
      1 c  Slightly pureed Anasazi           1/4 c  Chopped green onion 
           Beans *                             1 c  Grated cheddar 
    1/2 c  Cooked rice                         1 c  Grated Monterey Jack 
    1/2 c  Tofu, excess water removed         10 oz Enchilada sauce 
    1/4 c  Chopped bell pepper                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