Anasazi-tofu enchiladas

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