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Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving


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Ingredients (10)
  • 2 cups enchilada sauce
  • 1 jar (23.5 oz.) DOLE® Sliced Peaches, drained
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 1 zucchini, diced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 pkg. (14 oz.) extra firm tofu, drained and cut into 1-inch pieces
  • 1 cup shredded Cheddar or Mexican blend cheese
  • 10 (8-inch) corn tortillas
  1. Preheat oven to 350°F.  
  2. Combine enchilada sauce and peaches in blender.  Cover; blend until smooth.  Season to taste with salt and black pepper, set aside.  
  3. Heat oil over medium-high heat in large skillet, stir in onion, cook 5 minutes or until tender.  Add zucchini and cook 2 minutes.   Stir in black beans, corn and tofu and break apart tofu until large crumbles form.  Stir to combine and cook 1 minute more.  Add shredded cheese and 1/2 cup peach enchilada sauce.  Heat to simmer and cook until heated through.  
  4. Spoon 1/2 cup peach enchilada sauce over bottom 12x8-inch baking dish.  Fill each tortilla with 1/2 cup tofu mixture and roll tortillas up.  Place tortillas, seam-side down, in baking dish.  Spoon remaining peach enchilada sauce over tortillas; cover with foil.  
  5. Bake 35 to 45 minutes or until heated through.  Serve enchiladas with sliced jalapenos, red onions and fresh cilantro leaves, if desired.