Tofu Black Bean Enchiladas

Ingredients

15 oz can Black Beans (Progresso), drained
11 oz can whole Kernel (Green Giant) corn, red and green peppers, drained
1 cup (Old El Paso Thick'n) Chunky Salsa
51/3 oz (3/4 cup) firm tofu, drained (cut into 1/4 inch cubes)
1/8 t hot pepper sauce
12 (6") corn tortillas, heated
10 oz can (Old El Paso) Red Enchilada Sauce
8 oz (2 cups) shredded Cheddar cheese

Directions

Heat oven to 350 F. Oiled glass baking dish. In medium bowl, combine beans, corn, salsa, tofu and hot pepper sauce, toss to mix.

Spoon 1/3 cup tofu mixture down center of each warm tortilla, roll up. Place, seam side down, in baking dish. Pour enchilada sauce over enchiladas. Sprinkle cheese, over top.