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Salsa Rice Enchiladas

Falicia's picture
Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans, corn, peppers and cheese. Salsa's on the side.
Ingredients
  Thick chunky salsa 1 1⁄2 Cup (24 tbs)
  Chili powder 1 1⁄2 Teaspoon
  Uncooked instant rice 1 Cup (16 tbs)
  Black beans 15 Ounce (drained)
  Whole kernel corn 11 Ounce (with red and green peppers)
  Shredded cheddar cheese 6 Ounce
  Flour tortillas/For burritos 8 tortillas 8 Dash
  Old el paso thick 'n chunky salsa 1 Cup (16 tbs)
Directions

1. In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn and cheese.
2. Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Cheese, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Your rating: None
3.17
Average: 3.2 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 785 Calories from Fat 137

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 9.6 g47.9%

Trans Fat 0 g

Cholesterol 45.6 mg15.2%

Sodium 1251.1 mg52.1%

Total Carbohydrates 121 g40.5%

Dietary Fiber 22.7 g90.9%

Sugars 8.4 g

Protein 39 g78%

Vitamin A 51% Vitamin C 33.4%

Calcium 52% Iron 43%

*Based on a 2000 Calorie diet

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Salsa Rice Enchiladas Recipe